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Roasted Kale and Jerusalem Artichoke Salad


Nutrition information per person: 290 calories, 18g carbs / 15g fat / 6g protein. Vegan

Recipe in collaboration with

Not actually an artichoke, but part of the sunflower family that pays closer resemblance to the humble potato. Jerusalem artichokes are a wonderful source of the prebiotic fibre -inulin, meaning they are fantastic for feeding our gut bugs. They are also an excellent source of iron and potassium. This warm salad is a slow roast but only requires one pan and is worth the effort. The addition of kale and roasted tomatoes boost the Vitamin A and C content making this a nourishing bowl of goodness. You can serve with quinoa or halloumi cheese for a heartier meal.


200g potatoes

2 Jerusalem artichokes

2 cloves of garlic crushed

2 tbsps. olive oil

Couple of rosemary sprigs

1 lemon

100g cherry tomatoes

2 tbsp pitted black olives

Couple of handfuls of kale


1. Par boil the potatoes for 20 minutes. Preheat the oven to 200’c fan and wash the artichokes (no need to peel them)

2. Cut the potatoes and artichokes into 0.5cm slices and add to a baking tray. Add the crushed garlic, rosemary and olive oil. Season and toss well before roasting for 20minutes

3. Slice the lemon and add to the baking tray, along with the cherry tomatoes and olives, roasting for a further 15 minutes

Tear the kale and add to the baking tray, season and roast for a final 5 minutes until crispy.

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