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)

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