Jerusalem Artichokes and Bay Leaf Salad
This is great as a light meal, but can also be served as a side dish with your favourite meat or fish.
Serves 1 with leftovers
Calories per serving: 173
Prep time: 15 minutes
Cooking time: 30 minutes
- 1 tbsp olive oil
- 400g Jerusalem artichokes, peeled and cut into cubes
- 2 garlic cloves, peeled and finely sliced
- 4 bay leaves
- 1 tbsp white wine vinegar
- Sea salt
- Black pepper
- 100g raw spinach leaves
- ¼ red onion, peeled and chopped
- 1 spring onion, trimmed and chopped
- 10 cherry tomatoes, halved
- 1 tbsp parsley, chopped
- Heat the olive oil in a frying pan over medium heat. Add the Jerusalem artichokes and the garlic and fry until the artichokes are golden all over. Add the bay leaves and the vinegar to the pan. Season with salt and pepper, cover and cook for 20 minutes, until tender.
- Meanwhile, place half the spinach into a serving bowl and top with half the onions, and half the tomatoes.
- After 20 minutes, remove the bay leaves from the artichokes. Sprinkle over the parsley and continue to fry the Jerusalem artichokes for another 2 minutes.
- Add half the artichokes to the salad bowl and serve.
Double-up Tip: Refrigerate the remaining half of the cooked Jerusalem artichokes in an air-tight container. When ready to eat the leftovers, make up the salad as above and re-heat the artichokes. Serve the artichokes with the salad and enjoy.
Note: Jerusalem artichokes are a source of Inulin, making them a good prebiotic food. To make this dish your main meal, add warmed chickpeas and halloumi to the salad.
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