Jerusalem artichoke, radicchio and apple salad with goat’s cheese

Jerusalem artichoke, radicchio and apple salad with goat’s cheese
Jerusalem artichokes, known in some countries as sunchokes, are high in inulin, a type of soluble fibre which is a prebiotic. Probiotics are fuel for the helpful bacteria that live in our gut microbiome. Inulin is fermented in the large intestine and feeds the healthy intestinal gut bacteria which allows them to proliferate and improve gut health. In addition, eating a wide range of seasonal vegetables and fruits provide a range of fuel for the 10000 different types of gut bacteria which provides us with a diverse gut microbiome and a wide range of micronutrients, which are important for long term health. Lightly fermented and pickled foods are also good for gut health.

*COOKING TIP – squeeze lemon juice over the apple slices as soon as you cut them to stop them going brown.*

Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Jerusalem artichoke, radicchio and apple salad with goat’s cheese


For salad

  • 200g Jerusalem artichokes, cut into thin slices
  • 1 tsp olive oil
  • Half a head of radicchio
  • 50g mustard leaves or other spicy leaves
  • ½ apple, finely sliced
  • 25g pecan or walnut halves
  • 50g goat’s cheese (optional), chopped into dice
  • 1 tsp honey or agave nectar
  • ¼ tsp sea salt

For home pickled onions

  • 100ml cider vinegar
  • 1 red onion, finely sliced
  • 1 tsp white sugar
  • ½ tsp salt

For dressing

  • 2 tbsp Willie Chases’ unpasteurised apple cider vinegar
  • 6 tbsp extra virgin olive oil
  • ½ tsp wholegrain mustard
  • 1 clove of garlic, crushed

How to make

  1. Mix the cider vinegar, salt and sugar for the home pickled onions in a bowl. Add the finely sliced red onions and marinate for at least one hour.

  2. Preheat oven to 180C/ 350F/ Gas Mark 4

  3. Arrange the Jerusalem artichoke slices on a baking sheet and drizzle over the olive oil. Bake for 25 minutes until cooked through and lightly golden.

  4. Mix the pecan or walnut halves with honey or agave nectar and sea salt and bake for 4 – 5 minutes.

  5. Wash the radicchio and mustard leaves and arrange on two plates.

  6. Mix all the ingredients for the dressing into a small jam jar, season and shake well.

  7. When the artichokes are cooked and cool for a couple of minutes, arrange on the salad leaves along with the apple slices, candied nuts, pickled onions and goat’s cheese.

  8. Drizzle each salad with 2 tbsp of dressing.

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