A spicy seasonal roast Jerusalem Artichoke salad is a great way of adding this vegetable to your winter salad selections. This salad can be eaten warm or cold, makes a great stand-alone starter, or can be part of a mixed salad plate or side dish.

Preparation time 30-40 minutes

Ingredients:
400g cubed roast Jerusalem Artichoke
50g chopped dates
50g sliced almonds
50g pomegranate seeds
1-2 teaspoons harissa paste

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