Roasted Jerusalem Artichoke Salad With Fennel, Hazelnuts & Herb-Yoghurt Dressing - Cuisine Magazine

Ingredients

• 1-1.2kg small Jerusalem artichokes
• 6 tablespoons olive oil
• 1 small Florence fennel bulb, sliced thinly using a mandolin
• 3 spring onions, finely sliced on an angle
• 80g hazelnuts, roasted, skinned, roughly chopped
• herb-yoghurt dressing (see recipe)
• a large handful flat-leafed parsley sprigs
• HERB-YOGHURT DRESSING
• 100g garlic aioli (I use store bought Sabato Garlic Aioli or Cannonhill Gourmet Garlic Aioli)
• 70g Greek yoghurt
• 3 cloves garlic, grated or crushed
• zest of 1 lemon plus juice of ½ lemon
• 2 tablespoons olive oil
• 20g flat-leafed parsley, finely chopped
• 10g mint, finely chopped