Roasted Jerusalem Artichoke Salad with Almonds and Pomegranate Dressing


3 cups Jerusalem Artichokes

1 knob garlic, skin on

2 tbls olive oil

1 tsp sea salt

1½ cups almonds, dry pan roasted

1 cup mint leaves


1 tsp pomegranate molasses

1 tbls red wine vinegar

3 tbls rice bran or olive oil

1 eschallot, finely sliced

1 garlic clove, crushed

Pinch of sea salt


Give your artichokes a good scrub with a veggie brush or clean cloth. Then trim them to remove of any black bits.

Place them on an oven tray with the garlic, then drizzle with olive oil and salt. Bake for about 20-30 minutes until tender.

Allow to cool slightly then place in a bowl with the almond and mint. For the dressing, mix all the ingredients together. Drizzle dressing over the salad before serving.