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Jerusalem Artichoke, Feta and Dill Salad

Jerusalem Artichoke, Feta and Dill Salad

  • 400 g Jerusalem artichokes
  • 1 tbs olive oil
  • Salt and pepper
  • 1 tbs butter, melted
  • 1 garlic clove, crushed
  • 2-3 tbs chopped dill or parsley
  • A handful of crumbled feta
  1. Preheat oven to 190° C.
  2. Wash and scrub the artichokes well (no need to peel), then cut in thin slices or wedges.
  3. Mix artichokes slices with the olive oil, salt and pepper and roast for 25-30 minutes, or until they become soft and golden-colored.
  4. Melt 2 tbs of butter, and add to it the crushed garlic and chopped dill. Pour over the roasted artichokes while still hot, and distribute well.
  5. Serve, sprinkled with a good amount of good quality Feta cheese

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