Jerusalem artichoke and goats’ cheese salad

Serves 2-4 You will need: • Juice of half a lemon • 3 tablespoons extra-virgin olive oil • Sea salt and freshly ground pepper • 250g Jerusalem artichokes, very well scrubbed • 25g toasted hazelnuts, coarsely chopped • 2 tablespoons chopped parsley • 40g goats’ cheese, crumbled into roughly 1cm pieces 1 Place the lemon juice, the olive oil and some salt and pepper in a bowl and whisk to make a dressing. 2 Using a vegetable peeler to make very thin strips, peel the Jerusalem artichokes. Add to the bowl along with the toasted hazelnuts and parsley and mix together well. Divide between plates and then place half the goats’ cheese on top of each salad and serve.