This warm winter salad has it all: colour, flavour and texture. Sweet blood oranges, sharp feta and nutty Jerusalem artichokes combine to create a beautiful side or seasonal meze
Prep:15 mins
4 – 6 as a side
750g Jerusalem artichokes, scrubbed and quartered2 tbsp olive oil4 blood oranges, plus juice of 1 (about 2 1/2 tbsp)2 tsp Sherry vinegar1 tbsp extra virgin olive oil½ tsp clear honey50g blanched hazelnuts, very roughly chopped1 tsp cumin seeds, lightly crushed100g feta, crumbled25g pack flat-leaf parsley, roughly chopped
STEP 1Heat oven to 200C/180C fan/gas 6. Toss the artichokes, olive oil and half the orange juice in a large roasting tin. Season well, and roast for 45 mins, turning halfway through, until tender and turning golden.STEP 2Meanwhile, use a serrated knife to remove the skin and pith from the remaining oranges, then segment the flesh or cut into thin wheels. Put the Sherry vinegar, remaining orange juice, the extra virgin olive oil and honey in a jug and whisk to combine. Season to taste.STEP 3Scatter the nuts and cumin over the artichokes and roast for another 5 mins until the nuts are just golden and the cumin aromatic. Remove from the oven, cool briefly, then gently fold in the orange, feta, parsley and dressing. Serve in the tin or pile onto a platter.
