Wholemeal Bread with Beetroot & Jerusalem Artichoke

Serves 2

5g ginger

300g beetroot

100ml apple juice

100g Jerusalem artichoke 300ml deep-frying oil 250g quark

4 slices of wholemeal bread Chives, for garnish

Peel and finely grate the ginger. Peel the beetroot and cut in very fine slices. Put both with the apple juice in a small pot and bring to the boil. Remove pot from the heat and leave for about 30 minutes.

Meanwhile, scrub and dry the Jerusalem artichoke then cut into very fine slices with a vegetable slicer.

Heat the frying oil in a pan to 160-170°C.

Fry the Jerusalem artichoke until golden brown and crispy. Remove, drain on kitchen paper and season with sea salt.

Drain beetroot marinade, reserve 2-3 tbsp of the marinade and mix with the quark. Season with salt and pepper.

Spread the bread with the quark. Top with beetroot slices and Jerusalem artichokes. Season with salt and pepper.

Garnish with chives.