Name: Beetroot, Pear, Jerusalem Artichoke & Spelt Salad
Total time: PT50minutes
Yield: 4
Ingredients: 1 bag Jerusalem artichokes, scrubbed and roughly chopped; 1 tbsp olive oil; 1 tbsp white miso paste; 2 tbsp honey; 1 bunch beetroot, scrubbed and cut into wedges; 1 tbsp olive oil; 3 tbsp balsamic vinegar; Sea salt and black pepper; Poached Pears; 250ml red wine; 150ml water; 1 cinnamon stick; 3 star anise; 3 dried chillies; 50g caster sugar; 2 pears, peeled, cored and cut into wedges; Salad; 1 red onion, finely sliced; 2 tbsp red wine vinegar; 1 bag kale, stalks removed; 1 tbsp olive oil; 1 tbsp red wine vinegar; Sea salt; 1 bag spinach; 1 pouch Merchant Gourmet Wholegrain Spelt

Beetroot, Pear, Jerusalem Artichoke & Spelt Salad

Sweet roasted beetroot, caramelised Jerusalem artichokes and poached pears are tossed with Merchant Gourmet Wholegrain Spelt in this vibrant seasonal salad. Finished with peppery greens, crunchy walnuts and creamy blue cheese, it's packed with contrasting textures and rich, autumnal flavours.

Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
Place the Jerusalem artichokes on a baking tray and toss with the olive oil, miso and honey. Spread out in an even layer.
Place the beetroot onto a separate baking tray. Drizzle with the olive oil and balsamic vinegar, season with sea salt and black pepper, and toss to coat.
Roast both trays for 20 minutes. Remove the Jerusalem artichokes once golden and tender. Return the beetroot to the oven for a further 10–15 minutes until caramelised and cooked through.
Meanwhile, place the red wine, water, cinnamon stick, star anise, dried chillies and sugar in a saucepan. Bring to the boil, stirring until the sugar has dissolved.
Add the pear wedges, reduce to a gentle simmer and cook for 12–15 minutes until tender but still holding their shape. Remove from the heat and allow the pears to cool in the poaching liquid.
Place the sliced red onion in a small bowl with the red wine vinegar and leave to lightly pickle.
Massage the kale with the olive oil, red wine vinegar and a pinch of sea salt for 1–2 minutes until softened.
Transfer the kale to a large serving bowl and add the spinach, Merchant Gourmet Wholegrain Spelt, roasted Jerusalem artichokes, roasted beetroot, drained pears and pickled red onion.
Whisk a little of the beetroot roasting juices with a splash of the pear poaching liquid, a drizzle of olive oil and an extra splash of red wine vinegar to make a dressing. Season to taste.
Pour the dressing over the salad and toss gently to combine.
Finish with the crumbled blue cheese and chopped walnuts before serving.