Ingredients

  • 5/6 small Jerusalem Artichoke, cleaned and cut in half lengthways
  • 3 Carrots, top removed and cut into 2cm chunks
  • 2 sticks of Celery, cut into diagonal chunks
  • 2 Parsnips, quartered, cored and cut into chunks
  • 2 Golden Beetroot, peeled and cut into small wedges
  • 4 tbsp Early Harvest Extra Virgin Olive Oil
  • Salt & Pepper
  • 200g Focaccia, torn into chunks
  • 200g Kale, stalks removed, cleaned and roughly shredded
  • Half a jar of Balsamic Tomatoes, drained of oil
  • 2tbsp Merlot Vinegar
  • 200g Coconut yoghurt
  • 1tbsp of Rose Harissa(more if you like extra heat)

Ingredients

  • 5/6 small Jerusalem Artichoke, cleaned and cut in half lengthways
  • 3 Carrots, top removed and cut into 2cm chunks
  • 2 sticks of Celery, cut into diagonal chunks
  • 2 Parsnips, quartered, cored and cut into chunks
  • 2 Golden Beetroot, peeled and cut into small wedges
  • 4 tbsp Early Harvest Extra Virgin Olive Oil
  • Salt & Pepper
  • 200g Focaccia, torn into chunks
  • 200g Kale, stalks removed, cleaned and roughly shredded
  • Half a jar of Balsamic Tomatoes, drained of oil
  • 2tbsp Merlot Vinegar
  • 200g Coconut yoghurt
  • 1tbsp of Rose Harissa(more if you like extra heat)
1

Preheat the oven to 200C. Place the cut and peeled vegetables onto two separate trays and drizzle with 3 tbsp of olive oil, season with salt and pepper. Roast in the oven for 30 minutes. When the vegetables are cooked remove them from the oven and set aside.

2

Five minutes before the vegetables are cooked, place the cut focaccia onto a baking tray and toss in salt, pepper and the remaining olive oil. Bake in the oven for 5 mins until golden and crispy.

3

Mix the coconut yoghurt with the Rose Harissa to create the dressing.

4

When ready to serve, place your vegetables and focaccia in the oven to warm through. Once warmed, place everything in a bowl to dress with the Merlot Vinegar, toss to combine and taste and season as necessary.

5

When ready to serve, place your vegetables and focaccia in the oven to warm through. Once warmed, place everything in a bowl to dress with the Merlot Vinegar, toss to combine and taste and season as necessary.

6

Divide between plates and drizzle the yoghurt dressing onto the salad and serve.

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