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

Name: 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

www.cuisine.co.nz

Roasted Jerusalem artichokes, fennel, and hazelnuts tossed in herb-yoghurt dressing—perfect for warm weather dining. Serves 4-6.

View full recipe on www.cuisine.co.nz

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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