Warm artichoke blood orange feta salad
Ingredients
- 750g Jerusalem artichokes scrubbed and quartered
- 2 tbsp olive oil
- 4 blood oranges plus juice of 1 (about 2 1/2 tbsp)
- 2 tsp Sherry vinegar
- 1 tbsp extra virgin olive oil
- ½ tsp clear honey
- 50g blanched hazelnuts very roughly chopped
- 1 tsp cumin seeds lightly crushed
- 100g feta crumbled
- 25g pack flat-leaf parsley roughly chopped
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