Jerusalem artichoke salad with sweet chilli ginger dressing

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About the Recipe

Savoury and satisfying sweet chilli salad with notes of ginger.

Ingredients

Marinated artichokes

1/2 kg Jerusalem artichokes

5 celery sticks

1/4 spanish onion

Dressing

1 stick of celery

2 tomato’s

1 yellow bell pepper

1/2 zucchini

Juice 1/2 lemon

1/2 thumb ginger

3 medjool dates (pitted)

1/5 small red chilli

Salad

1 cup rocket

1 cup of baby spinach

1 large zucchini peeled

1 1/2 cups of baby tomatoes

1 handful of dill

Preparation

Step 1 Wash and chop up the Jerusalem artichokes. Then place them into a bag and into the freezer overnight.

Step 2 In the morning take the Jerusalem artichokes out of the freezer and leave them to defrost.

Step 3 Next place the celery sticks into the blender and blend until smooth.Pour this blend into the bag of the defrosted Jerusalem artichokes.

Step 4 Slice the Spanish onion and put into the bag with the celery marinade and Jerusalem artichokes. Shake the bag well and mix altogether.

Step 5 Place mix onto dehydrator trays and spread out evenly. Place trays into the dehydrator at 110'f for 3-4 hours to marinate the Jerusalem artichokes & onion mix.

Step 6 To make the dressing, chop the tomatoes and celery and place into the blender. Then chop yellow bell pepper, remove seeds and core then place into a blender with peeled and chopped zucchini. Then add the lemon juice, ginger, medjool dates and chilli as well to the blender. Then blend all the ingredients together well to form a smooth dressing.

Step 7 To make the salad place the baby spinach and rocket into a bowl.

Step 8 Spiralize some peeled zucchini and add it to the salad bowl. Top with chopped baby tomatoes.

Step 9 Finish the salad off with the marinated Jerusalem artichoke mix from the dehydrator and top with the salad dressing and fresh dill. Enjoy!!!