Ingrédients
- 1 bag of Jerusalem artichokes
- 1 bunch of beetroot
- 2 tbsp honey
- 1 tbsp miso
- Olive oil
- 3 tbsp balsamic vinegar
- 250ml red wine
- 1 cinnamon stick
- 3 star anise
- 3 dried chillies
- 50g sugar
- 2 pears
- 1 red onion
- 2 tbsp red wine vinegar
- 1 bag of kale (ideally whole not chopped)
- 1 bag of spinach
- 1 x 250g pouch of Merchant Gourmet Wholegrain Spelt
- Crumbled blue cheese, or alternative
- Walnuts
To serve:
Méthode
- Preheat oven to 180C.
- Scrub and roughly chop the Jerusalem Artichokes then mix with 1 tbsp olive oil, the miso and honey and put onto a baking tray.
- Scrub and cut the beetroot into wedges then mix with 1 tbsp olive oil, the balsamic vinegar, salt and pepper then put on a baking tray.
- Put both trays in the oven and roast the artichokes for approx 20 mins and the beetroot for an additional 15 mins, turning occasionally.
- Put the red wine into a saucepan with 150ml water, the cinnamon, star anise, dried chillies and sugar and bring to the boil.
- Peel, core and cut the pears into wedges.
- Turn the poaching liquid down to a simmer and add the pears. Poach gently for approximately 15 minutes making sure they don't go too soft then take off the heat and leave to sit.
- Finely slice the red onion and add a splash of red wine vinegar.
- Mix the kale well in a bowl with salt, olive oil and red wine vinegar and massage to soften.
- In a large salad bowl, add the spinach, kale, drained red onion, drained pears, roasted artichokes and beetroot along with the Merchant Gourmet Spelt.
- Whisk the beetroot cooking juices with some extra red wine vinegar, a splash of the pear poaching liquid and olive oil, salt and pepper to form a dressing.
- Mix everything together gently and serve topped with chopped walnuts and crumbled blue cheese if desired. Enjoy!
