In search for variety in cooking with Jerusalem artichokes I found this wonderful recipe in the cookbook Plenty of Yotam Ottolenghi. After a few small changes we have a fabulous winter salad.
For 2p, clean 500 grams of Jerusalem artichokes, chop in 1cm slices and store in a bowl with water and the juice of 2 lemons (to keep them white).
Put 500 grams of cherry tomatoes on an oven tray covered with baking paper. Add 4 chopped garlic cloves, 1 chili and a handful of chopped fresh basil. Spread a drizzle of olive oil.
Spread the Jerusalem artichokes in another oven dish. Add a few table spoons of the lemon water and a bunch of fresh thyme. Cover with aluminium foil.
Heat the oven at 220°. Bake the Jerusalem artichokes for 25 mins.
After 25 mins remove the aluminium foil and spread 4 potatoes cut in 1cm slices. Spread some olive oil, some pepper and salt.
Put the tomatoes and the Jerusalem artichokes in the oven. Bake for another 25-30 mins until everything is ready. Turn halfway. Cover the tomatoes if they become too dark.
Bake 220 grams of halloumi cubes. Clean 2 stems of chicory.
Spread everything on a large dish and finish with fresh basil.
So tasty 😋