I was inspired by my salad at Brighton Schoolhouse last week, so off I went to find some jerusalem artichokes for myself and ended up learning a bit about them along the way. I was pleasantly surprised to find out they are a really good source of iron, with 150g providing 5.1mg, which is 28% of the RDI for women aged between 19 and 30 (we need higher amounts of iron to account for losses during menstruation).
There’s only a small window when the jerusalem artichoke is in season, late winter July/August in Melbourne, and they proved to be a bit tricky to find, so you might have to go on a bit of a hunt – worth it though! The best way I can describe them is like a roast potato, but a bit sweeter.
Just a simple salad for lunch. Eat it warm or cold, lasts in the fridge for a few days so it’s a good one to take along to work. Recipe based on My New Roots.
Jerusalem Artichoke, Kale & Lentil Salad
1 x bunch kale, shredded
1/2 x red onion, finely chopped
1 TBS x minced garlic
1 TBS x olive oil
500g x jerusalem artichokes, diced (6-7 artichokes)
1 x tin lentils (or 1/2 cup dry puy/brown lentils, cooked)
1/3 cup x toasted almonds
Coat the artichokes with 1/2 the olive oil and roast in a hot oven for ~30 minutes or until tender
Saute the onion and garlic in the rest of the olive oil for a few minutes
Add kale and cook until leaves turn bright green, take off the heat
Dry roast the almonds in a hot pan until evenly browned (you should be able to smell them when they’re done but don’t let them burn)
Stir through lentils and almonds
Dress with equal parts olive oil & lemon juice (i used a TBS of each) and some chilli if you like
Season with S &P