Jerusalem artichoke salad
Ingredients
- 2 tbsp rapeseed oil
- 300g Jerusalem artichokes peeled and roughly chopped
- 200g squash deseeded and roughly chopped
- 1 tsp smoked paprika
- 200g cavolo nero tough stems removed, roughly chopped
- 100g rocket watercress, or a mix
- 25g pumpkin seeds
- small handful of flat-leaf parsley chopped
- 150g goat's cheese (vegetarian, if needed)
- 2 tbsp sherry vinegar
- 3 tbsp rapeseed oil
- ½ tsp Dijon mustard
- ½ tsp honey
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