Jerusalem Artichoke and Goat’s Cheese Salad
Jerusalem Artichoke and Goat’s Cheese Salad



  • 4 tbsp olive oil
  • 100g brazil nuts, roughly chopped
  • 600g chopped Jerusalem artichokes
  • 4 pears, cored and quartered
  • 8 sage leaves
  • Splash of white balsamic vinegar
  • Sea salt flakes
  • 1 lemon, zest and juice
  • 100g soft goat’s cheese
  • Preheat the oven to 200C. Heat some olive oil in a frying pan and toast the brazil nuts until golden, before setting aside to cool. Place the artichokes in a roasting tin and toss with the pears, sage, vinegar, 4 tbsp of oil and some sea salt. Roast for 45 mins, tossing halfway through, until the artichokes are golden. Remove from the oven, drizzle with lemon juice and leave to slightly cool.
  • Transfer the contents of the roasting tin to a serving dish, then toss through the nuts and lemon zest. Slice the remaining pears and toss with the rest of the salad, then serve topped with crumbled goat’s cheese and some drizzled roasting juices.
45 mins
4 serving

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