Salad with roasted Jerusalem artichoke, chickpeas and apple
Servings:
Ingredients
300 g Jerusalem artichoke
6 tablespoons cooked chickpeas
1/2 apple
2 tablespoons chopped, toasted walnuts
a few lettuce leaves or favorite salad mix
oil, honey or maple syrup, salt and pepper, orange or lemon
Sauce:
1 tablespoon honey mustard
1 tablespoon argan oil (or flaxseed or extra virgin oil)
1 tablespoon orange or lemon juice
salt and pepper
Preparation
Scrub the Jerusalem artichoke under running water, do not peel, cut into pieces, season with salt, pepper, drizzle with oil and honey or maple syrup, place on a baking sheet and bake in an oven preheated to 220 degrees C for 20-25 minutes, until the edges start to brown nicely. Halfway through baking, flip to the other side.
Wash the apple and cut into thin slices. Wash the salad, dry it, place in salad bowls, arrange the roasted Jerusalem artichoke pieces, add chickpeas and apple, drizzle with orange or lemon juice and a bit of oil. Add nuts and drizzle with sauce, sprinkle with freshly ground pepper.
