About the Recipe
Savoury and satisfying sweet chilli salad with notes of ginger.
1/2 kg Jerusalem artichokes
5 celery sticks
1/4 spanish onion
1 stick of celery
1 yellow bell pepper
Juice 1/2 lemon
1/2 thumb ginger
3 medjool dates (pitted)
1/5 small red chilli
1 cup rocket
1 cup of baby spinach
1 large zucchini peeled
1 1/2 cups of baby tomatoes
1 handful of dill
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!!!
You will need a spirilizer or you can replace that with a vegtable peeler that makes strips with the vegtables.
You will need a dehydrtaor