Roasted Jerusalem artichoke, hazelnut and goat's cheese salad.

Ingredients:

1. 75g Hazelnuts

2. 600g Jerusalem Artichokes

3. 4 tbsp Rapeseed Oil

4. 2 Sprigs of Thyme

5. 2 Bay Leaves

6. 1 tsp Hazelnut Oil

7. ½ Lemon

8. Mix Salad Leaves

9. 75g Hard Goat's Cheese

10. Salt and Black Pepper to taste.

Directions:

1. Toast the hazelnuts: Spread them out on a baking sheet in a single layer and place in an oven preheated to 180°C for about 5 minutes, until they are lightly coloured and the skins are blistered and cracked.

2. Wrap them in a clean tea towel for a minute and then rub them vigorously with the towel until the skins fall off. Cool and chop very roughly or leave whole.

3. Turn the oven up to 190°C and put a large roasting tin into heat up.

4. Scrub the artichokes well and cut into halves or quarters lengthways, depending on size. You need chunks about 1.5cm thick.

5. Put the artichokes in a bowl and turn over in 3 tbsp of the rapeseed oil along with the thyme, bay leaves and a little salt. Tip into the hot roasting tin and roast for about 35 minutes, until tender and lightly golden, taking the tray out after 15 minutes to turn the artichokes over.

6. Allow to cool slightly. Whisk the remaining tbsp of oil with the hazelnut oil, trickle it over the warm artichokes, squeeze over the lemon juice and season with salt and a few grinds of black pepper.

7. Turn the artichokes over gently with your hands so that everything is well combined.

8. Add the hazelnuts, and the salad leaves. Toss gently, then divide between serving plates.

9. Using a vegetable peeler, shave the goat’s cheese into strips and scatter over the salad.

10. Enjoy!