roasted jerusalem artichokes

Looking for something a little different to serve as a side dish? Mediterranean flavours make this a perfect accompaniment for barbecued, grilled and roasted meat or fish.

Peel and chop 450g (1 lb) of jerusalem artichokes. Drop them into a bowl of acidulated water as you go to prevent them from turning black. You can also add some peeled and diced potatoes if you want. Dice a few fresh tomatoes and 1 large eggplant (aubergine) and finely slice a fresh lemon, rind and all. Put everything into a large bowl with some pitted and coarsely chopped black olives. Drizzle with olive oil, season with salt and freshly ground black pepper and toss to coat everything. Spread the vegetables in a tray and bake in a hot oven for 30-40 minutes or until the artichokes (and potatoes) are soft. Garnish with chopped flat-leaf parsley to serve.

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