- 1 red onion
- 200g carrots
- 300g golden beetroot
- 400g Jerusalem artichokes
- 2 tsp smoked paprika
- 1 lemon
- 400g tin of cannellini beans
- 50g watercress
- 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 red onion. Scrub, trim and chop the carrots, beetroot and Jerusalem artichokes into small, bite-sized chunks.
- 2.
Arrange all the veg in a large roasting tin. Drizzle over 2 tbsp olive oil. Sprinkle over the smoked paprika and 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 1 tbsp olive oil, 1tsp sugar from your cupboard, along with a pinch of salt and pepper. Whisk to make a dressing. Drain the cannellini beans and add them to the dressing.
- 4.
Pick any really thick stalks from the watercress, then set the tender leaves and stalks aside.
- 5.
Add the roast veg to the cannellini beans and toss everything together to coat in the dressing
- 6.
Arrange the picked watercress on 2 plates then spoon over the roast veg and beans. Dot the goat's cheese over the top and sprinkle over the hazelnuts. Serve straight away.
