Roast Winter Veg Salad with Jerusalem Artichokes, Fetta & Hazelnuts

Prepare Ingredients:

Preheat oven to 180°C. Scrub Jerusalem artichokes under cold water to remove any grit. Once clean, dry and cut them into chunks. Cut beetroot into quarters. Trim carrots and scrub. Pick rosemary leaves roughly chop (discarding stalk). De-stem kale and roughly tear leaves (discarding stems).

Roast Vegetables:

Place beetroot, carrots and artichokes on lined baking trays, scatter with rosemary and drizzle with balsamic & honey, olive oil, salt and pepper. Roast veg for 30-35 minutes until they’re soft inside and crispy outside.

Cook Kale:

Drizzle kale with olive oil and season well. Add the kale to the veg trays and roast together for the last 5-10 minutes, until kale is nice and crispy.

Roast Hazelnuts:

Meanwhile, heat a small frypan over medium-high heat. Add hazelnuts and toast in dry pan for 3-4 minutes, until lightly browned. Remove from heat and set hazelnuts aside. When cooled, roughly chop hazelnuts.

You Plate It:

Toss the roasted veg and kale together with fetta (crumbling as you add) in a big bowl or on a platter. Garnish with hazelnuts and enjoy!