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Balsamic Roast Chicory and Jerusalem Artichokes with Dill Butter Beans

By OcadoLife
A deliciously bitter-sweet combination cooked up by author and food writer Ed Smith, this salad of Balsamic Roast Chicory and Jerusalem Artichokes with Dill Butter Beans can be eaten warm or cold. Roasting brings out…
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Time and servings

Total time
Serves 4300 kcal/serving
Prep time
Cooking time

Ingredients

9 total
  • 450g jerusalem artichokes, halved lengthways
  • 3 tbsp extra-virgin olive oil
  • ½ tsp sea salt
  • 140g red chicory, halved or quartered if large
  • 160g baby chicory
  • 1 tbsp balsamic vinegar
  • 1 (600g) jar butter beans
  • 1 handful dill sprigs
  • 120g feta

Method

5 steps

  1. Step 1

    Preheat the oven to 230°C/210°C fan/gas 8. In a large roasting tin, toss the jerusalem artichokes with 1 tbsp of the oil and a pinch of the sea salt. Spread them out in a single layer, cut-side down, and roast for 30 mins until starting to colour.

  2. Step 2

    Meanwhile, put both types of chicory in a mixing bowl and toss with 1 tbsp each of oil and balsamic.

  3. Step 3

    After the 30 mins, add the chicory to the tin and cook for 10 mins more or until the jerusalem artichokes are looking blistered.

  4. Step 4

    Meanwhile, warm the beans and their liquid in a pan over a medium heat. Remove to a platter with a slotted spoon. Sprinkle over the rest of the salt and most of the dill; drizzle over 1 tbsp oil and top with the veg.

  5. Step 5

    Crumble over the feta and finish with the remaining dill. Leftovers will keep in a chilled airtight container for 1-2 days – enjoy cold.