Warm artichoke, blood orange & feta salad

• Jerusalem artichokes↗750g g

  scrubbed and quartered

• olive oil↗2 tbsp tbsp
• blood oranges↗4

  plus juice of 1 (about 2 1/2 tbsp)

• Sherry vinegar↗2 tsp tsp
• extra virgin olive oil↗1 tbsp tbsp
• clear honey↗½ tsp tsp
• blanched hazelnuts↗50g g

  very roughly chopped

• cumin seeds↗1 tsp tsp

  lightly crushed

• feta↗100g g

  crumbled

• flat-leaf parsley↗25g pack g

  roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Toss the artichokes, olive oil and half the orange juice in a large roasting tin. Season well, and roast for 45 mins, turning halfway through, until tender and turning golden.

2. 2

   Meanwhile, use a serrated knife to remove the skin and pith from the remaining oranges, then segment the flesh or cut into thin wheels. Put the Sherry vinegar, remaining orange juice, the extra virgin olive oil and honey in a jug and whisk to combine. Season to taste.

3. 3

   Scatter the nuts and cumin over the artichokes and roast for another 5 mins until the nuts are just golden and the cumin aromatic. Remove from the oven, cool briefly, then gently fold in the orange, feta, parsley and dressing. Serve in the tin or pile onto a platter.