Dairy Free Roast Artichoke, Fennel and Onion Salad
information
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
500 g (17 oz) of fresh Jerusalem artichokes
Gluten free chilli oil and olive oil
2 heads of fennel, trimmed and quartered
2 large onions, peeled and quartered
Salt and freshly ground black pepper
2 cloves of garlic, peeled and crushed
Fresh marjoram
The juice of 1 lemon
Gluten free chilli oil and olive oil
2 heads of fennel, trimmed and quartered
2 large onions, peeled and quartered
Salt and freshly ground black pepper
2 cloves of garlic, peeled and crushed
Fresh marjoram
The juice of 1 lemon
method
1. Jerusalem artichokes, wash, peel and leave in a bowl of cold water and a teaspoon of fresh lemon juice to prevent discolouration)
2. Preheat the oven to 200°C (400°F) Gas mark 6
3. Cook the artichokes in boiling water for 10 minutes.
4. Drain and rinse under cold water.
5. Sprinkle a large non-stick baking sheet with the oils.
6. Mix the vegetables together and spread over the sheet.
7. Sprinkle with more of the oils, salt and pepper, crushed garlic and the marjoram.
8. Place the tray in the centre of the oven and roast until golden, about 3/4 - 1 hour.
9. Carefully spoon the vegetables into a salad bowl and sprinkle with the lemon juice.
10. Serve with warm (Gluten free) bread, or cover and chill until needed.
2. Preheat the oven to 200°C (400°F) Gas mark 6
3. Cook the artichokes in boiling water for 10 minutes.
4. Drain and rinse under cold water.
5. Sprinkle a large non-stick baking sheet with the oils.
6. Mix the vegetables together and spread over the sheet.
7. Sprinkle with more of the oils, salt and pepper, crushed garlic and the marjoram.
8. Place the tray in the centre of the oven and roast until golden, about 3/4 - 1 hour.
9. Carefully spoon the vegetables into a salad bowl and sprinkle with the lemon juice.
10. Serve with warm (Gluten free) bread, or cover and chill until needed.
serving amount
serves 4
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