Roast nutty Jerusalem artichoke, char blanched broccolini and toss with mixed salad leaves and oregano sprigs. Top the Charred Broccolini Salad with Chorizo Dressing and creamy burrata.
Charred Broccolini Salad with Chorizo Dressing Recipe
Ingredients:
450g Jerusalem artichokes, halved lengthwise
2 tbsp extra-virgin olive oil
2 bunches broccolini, trimmed and blanched
2 cups mixed salad leaves
6 oregano sprigs
2 x 100g burrata, to serve
Chorizo Dressing
1 chorizo, casing removed
2 garlic cloves, crushed
1 tsp smoked paprika
2 tbsp orange juice
2 tbsp sherry vinegar
1 tbsp honey
Method:
Preheat the oven to 220°C (200°C fan forced). Place the Jerusalem artichoke halves on a large baking tray with 1 tablespoon of the extra-virgin olive oil. Season well with sea salt and cracked black pepper. Roast in the oven for 20 minutes, turning halfway through cooking.
Add the trimmed and blanched broccolini to the tray and then return to the oven to cook for an extra 10 minutes, or until the vegetables are just lightly charred. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, make the chorizo dressing. Slice the chorizo into pieces, then place into a small food processor and pulse until finely chopped. Heat the remaining oil in a small, non-stick frying pan over high heat. Add the crushed garlic and chopped chorizo and cook for 6 minutes, or until crispy. Add the smoked paprika, orange juice, sherry vinegar and honey and mix well to combine. Remove from the heat, set aside and keep warm.
Add the mixed salad leaves and oregano sprigs to the baking tray with the Jerusalem artichokes and broccolini, and toss gently to combine.
Add the burrata to the tray and serve drizzled with the chorizo dressing.
