- 1 red onion
- 200g carrots
- 300g golden beetroot
- 400g Jerusalem artichokes
- 2 tsp smoked paprika
- A pinch of cayenne pepper
- 1 lemon
- 40g honey
- 400g tin of cannellini beans
- 50g rocket
- 100g soft goat's cheese
- 25g chopped hazelnuts
- 3 tbsp olive oil
- Sea salt + black pepper
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thickly slice the red onion. Scrub, trim and chop the carrots, beetroot and Jerusalem artichokes into small, bite-sized chunks. No need to peel the veg unless you prefer to.
- 2.
Arrange all the veg in a large roasting tin. Drizzle over 2 tbsp olive oil. Sprinkle over the smoked paprika and a pinh of cayenne pepper (this is spicy, so use as much or as little as you prefer). Season with salt and pepper. Toss everything together then roast for 40 mins til the veg are golden, tender and cooked through.
- 3.
Meanwhile, take a large salad bowl and squeeze in the juice from half the lemon. Add the honey, 1 tbsp olive oil and a pinch of salt and pepper. Whisk to make a dressing. Drain the cannellini beans and add them to the dressing. Toss to coat in the dressing.
- 4.
When the roast veg are ready, add them to the cannellini beans and toss together.
- 5.
Arrange the rocket on 2 plates, then spoon over the roast vegetables and beans. Dot the goat’s cheese over the top and sprinkle over the hazelnuts. Serve straight away.
