This is the simplest and tastiest veggie supper imaginable. You really can’t go wrong – just chuck the veg in to roast for 40 minutes, whip up a quick dressing and you’re good to go.
The original ‘recipe’ for the salad dressing (if you can call a list of three ingredients a recipe) was given to me by Jose Pizarro when I visited his restaurant in Bermondsey last year. He served a beautiful refreshing chicory and mint salad with a dressing of olive oil, sherry vinegar and honey. I’ve been using sherry vinegar in pretty much everything since then, and it works especially well in this recipe with the earthiness of the jerusalem artichokes.
Serves 2 as a hearty supper
- 2 small red peppers
- 5-6 small jerusalem artichoke tubers
- 1 small red onion
- 2 garlic cloves
- 8 caperberries
- small punnet of pea shoots (I found these at my local farmers market for 80p – less than a bag of chlorinated salad – but you could always use rocket or another salad leaf of your choice)
- Equal parts olive oil and sherry vinegar
- Scant teaspoon caster sugar to taste
- 1 teaspoon wholegrain mustard
Cut the jerusalem artichoke into 1-2 inch pieces (give them a good scrub first but don’t bother to peel them). Quarter the red onion and place into a roasting tin with the whole peppers, garlic cloves (skin on) and artichoke pieces. Season well. Roast at 180°C for about 40 minutes, turning the peppers every 10 minutes or so, so that they soften on all sides. Meanwhile, mix the dressing ingredients together and set aside.
When your artichokes are crispy round the edges but soft to the point of a knife, remove the garlic cloves, squeeze the roasted puree from them and add to the dressing. De-seed the peppers and slice the flesh of each one into eighths. Layer the pea shoots in a beautiful bowl with the roasted vegetables, top with the caperberries and a drizzle of the dressing and serve.