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Warm Jerusalem artichoke, quinoa and mangetout salad
Serves 4-6 Starters and mains
Ingredients
- 50g quinoa
- 175ml vegetable stock or water
- 1 medium onion, finely chopped
- 300g Jerusalem artichokes, peeled and thinly sliced to 5mm
- 1cm piece of ginger, peeled, thinly sliced, then shredded
- ½ can of chickpeas (200g)
- 75g mangetout, each one trimmed and sliced lengthways into 3-4 pieces
- a few fronds of dill, roughly chopped
For the dressing
- ½tsp Dijon mustard
- 1½tsp white balsamic vinegar (use one that is not too sweet)
- pinch of sugar
- 1½tbsp extra virgin olive oil
To serve
- good-quality sausages
Method
To make the dressing, whisk the mustard, balsamic vinegar, sugar and a pinch of salt together in a small bowl. Whisk in the oil until emulsified, then set aside.
Rinse the quinoa in a sieve under cold running water, then add to a small saucepan. Add the stock or water and a pinch of salt and bring to the boil. Lower the heat and simmer for about 7 minutes until the seeds just start to burst. Turn off the heat, cover and leave for about 20 minutes (or until the artichokes are prepared).
Heat the oil in a large saucepan. Add the onion and sweat over a low heat for 4 minutes without colouring. Add the sliced artichokes and ginger and coat with the oil. Cover and sweat for 5 minutes. Add 100ml water, cover again and cook for about 10 minutes. Add the chickpeas and mangetout and continue to cook, covered, for another 5 minutes or until the artichokes are just tender. Fold in the quinoa, which will by now have absorbed all the liquid. Fold through the dressing and dill. Season to taste before serving.
Serve with good-quality sausages, cooked in a preheated oven at 190°C/375°F/Gas 5 for 30 minutes until golden.
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