Jerusalem Artichoke Salad with Grapefruit, Orange and Black Chickpeas

Serves 2

About this recipe

A high fibre meal with delightful flavours perfect for autumn. The beautiful colours in this dish represent the variety of plant chemicals contained within each of  these wonderful ingredients.

The marriage of bitter ingredients with sweet is a great way of creating a balanced dish with complex flavours. Jerusalem artichokes are one of the best sources of prebiotic fibres, but you have to go easy on them if you’re not used to so much fibre!

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  • 400-500g Jerusalem artichokes, roughly chopped into 3cm chunks 
  • 2 tbsp Olive oil 
  • Salt and pepper to taste 
  • 1 Tin black chickpeas, drained and rinsed (240g) - normal chickpeas or puy lentils also work well 
  • 1 Grapefruit, peeled and cut into 1cm slices 
  • 1 Large orange, peeled and cut into 1cm slices 
  • 50g Walnuts (pecans or almonds would also work well), lightly toasted 
  • 2 Handfuls of mixed leaves, e.g. watercress, baby spinach, rocket - roughly 30g 
  • 10g fresh mint, thinly sliced

To Finish

  • 1 tbsp olive oil
  • Salt and pepper to taste

Roast artichokes with the olive oil at 200C for around 30 minutes, until the artichokes are golden and tender. They should be soft on the inside and crispy on the outside. 

While the artichokes are cooking, prepare the rest of your ingredients. Toast the walnuts in a frying pan on medium heat for a few minutes. Peel the orange and grapefruit and cut into segments. Drain and rinse your chickpeas. Finely slice the mint. 

Once the artichokes have cooked, place in a large bowl along with the remaining ingredients. Give everything a quick stir. 

Finish with a drizzle of olive oil and some salt and pepper to taste.

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Dinner, Lunch, Salad, Dairy Free, Gluten Free, Vegan, Vegetarian

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