Roasted Jerusalem Artichokes with Arugula Pesto
400g jerusalem artichokes, peeled & sliced lengthwise in half
olive oil, for frying
salt & pepper to taste
20g rocket (arugula)
20g almonds
zest of 1 lemon
100ml olive oil
1 handful of greens or microgreens, to serve
1 handful of smoked almonds, chopped, to serve
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Preheat the oven to 200ºC.
Add the jerusalem artichokes to a mixing bowl & coat with some olive oil, salt & pepper, mix well to combine.
Add to a baking tray lined with greaseproof paper, place in the oven for 20-30 minutes until golden brown & crispy.
Meanwhile, make the pesto by adding the ingredients to a small blender & blitz to combine.
Serve up the roasted jerusalem artichokes on a bed of greens or microgreens, drizzle the rocket pesto over the top & finish with adding the chopped almonds.