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.