Israel + Sunchoke Roasted Sunchokes with Tahina and Parsley-Sunflower Salad

Ingredients:

Roasted Sunchokes:

• 1 pound (454 g) sunchokes, scrubbed and halved
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon (5 ml) turmeric
• 1 teaspoon (5 ml) garlic powder
• 2 teaspoon (5ml) coriander seed, crushed
• Salt and pepper
• 1 teaspoon (5 ml) crushed red pepper flakes
• ½ lemon, juice
• ¼ cup (60 ml) finely chopped parsley

Parsley-Sunflower Salad:

• 1 cup (240 ml) flat leaf parsley, picked
• 1 cup (240 ml) sunflower microgreens
• 2 radishes, sliced thin on a mandolin
• Edible flowers to garnish

Tahini Dressing:

• 1/3 cup (80 ml) tahini
• 1 lemon, juice
• 1 clove garlic, grated on a rasp
• 2 tablespoons (30 ml) honey
• Water, to thin

Method:

For the Sunchokes:

Preheat oven to 400 F

In a large bowl, toss the sunchokes with olive oil, turmeric, garlic powder, coriander, and season with salt and pepper.

Toss and lay out on a lined sheet pan. Roast for 25 minutes until the sunchokes are golden brown and caramelized.

For the Salad:

In a small bowl, whisk together the tahini, juice of 1 lemon, 1 clove of garlic and honey. Thin with water as needed. Transfer to a squeeze bottle.

In a medium bowl, gently toss the picked parsley, radishes, sunflower microgreens, and edible flowers.

To assemble:

Sprinkle the roasted sunchokes with chili flakes and spritz with lemon. Place onto one half of a plate.

Place the undressed salad on the other side of the plate. Drizzle both the salad and sunchokes with the dressing.

Garnish sunchokes with chopped parsley and serve immediately.