Roast Jerusalem artichoke, hazelnut and goat’s cheese salad

Roasted Jerusalem artichokes with toasted hazelnuts make a delicious and earthy salad. Tossed with lemon, thyme, and goat's cheese, this dish is a perfect balance of textures and flavours. Ideal for a light, satisfying meal or as a side dish.
35 mins
serves 4

Method

First, toast the hazelnuts.

Spread them out on a baking sheet in a single layer and place in an oven preheated to 180°C/Gas Mark 4 for about 5 minutes, until lightly coloured and the skins are blistered and cracked. Wrap them in a clean tea towel for a minute, then rub them vigorously with the towel until the skins fall off. Cool and chop roughly or leave whole.

Turn the oven up to 190°C/Gas Mark 5 and place a large roasting tin to heat.

Scrub the artichokes well and cut into halves or quarters lengthways, depending on size – you need chunks about 1.5cm thick.

Put the artichokes in a bowl, toss in 3 tablespoons of rapeseed or olive oil with thyme, bay leaves, and a little salt. Tip into the hot roasting tin and roast for about 35 minutes, until tender and lightly golden, taking the tray out after 15 minutes to turn the artichokes.

Allow to cool slightly. Whisk the remaining tablespoon of oil with hazelnut oil, drizzle over the warm artichokes, squeeze on a good spritz of lemon juice, and season with salt and a few grinds of black pepper.

Turn the artichokes over gently with your hands so that everything is well combined. Add the hazelnuts and, if using, the salad leaves. Toss gently, then divide between serving plates.

Scatter over the crumbled or shaved goat’s cheese and serve straight away.

Ingredients

  • 75g hazelnuts
  • 600g Jerusalem artichokes
  • 4 tablespoons rapeseed or olive oil
  • 2 sprigs of thyme
  • 1-2 bay leaves
  • 1 teaspoon hazelnut oil
  • ½ lemon
  • A couple of handfuls of winter salad leaves (optional)
  • 75g hard goat’s cheese, crumbled or shaved into strips with a vegetable peeler, according to texture
  • Sea salt and freshly ground black pepper
subscribe image

Subscribe to our newsletter.

Stay up to date with the latest news, recipes and events by joining our newsletter. We respect your privacy and we promise that we won’t spam you.