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Honey-roasted warm Jerusalem artichoke salad

This recipe was shared on the Growers' Sheet for 2nd Feb 2018.

It was adapted from



250g Jerusalem artichokes, peeled and halved
250g parsnips, sliced into wedges
150g shallots, halved
4 tbsp. olive oil, separated
2 tbsp. white wine vinegar, separated
salt & pepper
1 tbsp. and 1 tsp. honey
150g pearl barley
1 tbsp. Dijon mustard
1 CHW salad bag, torn into pieces
25g pine nuts, dry roasted for a few minutes
2-4 slices of goats cheese


  1. Heat the oven to 200C.
  2. Toss the artichokes, parsnips and shallots with 2 tbsp. olive oil, 1 tbsp. white wine vinegar, and seasoning. Roast for 15 minutes.
  3. Add the honey to the vegetables and toss to coat. Return to the oven for 25 minutes.
  4. Meanwhile, bring the pearl barley to the boil, then simmer for 25-30 minutes. Drain and leave to dry.
  5. Make the dressing by combining the remaining oil, vinegar, honey and mustard and mixing well.
  6. Combine the pearly barley, roast veg, salad leaves, and pine nuts in a large dish. Toss with the dressing and season to taste.
  7. Serve with the cheese slices on top.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)