Gently scrub the Jerusalem artichokes under cold water to remove any grit. Once clean, cut them into 6 wedges per artichoke and place in a baking tray with a drizzle of olive oil, then season with wattleseed, salt and pepper.
Roast for 30-35 minutes until they’re soft inside and crispy outside.
Peel and slice the blood orange into rounds. Slice them over a bowl to catch any juice – this will go in your dressing.
Add the kale to the Jerusalem artichoke tray and roast the two together for the last 5-10 minutes, until it’s nice and crispy.
Now place the artichokes and kale in a large mixing bowl with the chopped hazelnuts, parsley, blood orange.
Make the dressing by mixing together 1 tablespoon of olive oil with the reserved blood orange juice, sherry vinegar and salt.
Drizzle the dressing on the salad ingredients and mix it gently before serving.
