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Pdf450g jerusalem artichokes, halved lengthways
3 tbsp extra-virgin olive oil
½ tsp sea salt
140g red chicory, halved or quartered if large
160g baby chicory
1 tbsp balsamic vinegar
1 (600g) jar butter beans
1 handful dill sprigs
120g feta
Preheat the oven to 230C/210C fan/gas 8. In a large roasting tin, toss the jerusalem artichokes with 1 tablespoon of the oil and a pinch of the sea salt. Spread them out in a single layer, cut-side down, and roast for 30 minutes until starting to colour.
Meanwhile, put both types of chicory in a mixing bowl and toss with 1 tablespoon each of oil and balsamic.
After the 30 minutes, add the chicory to the tin and cook for 10 minutes more or until the jerusalem artichokes are looking blistered.
Meanwhile, warm the beans and their liquid in a pan over a medium heat. Remove to a platter with a slotted spoon. Sprinkle over the rest of the salt and most of the dill; drizzle over 1 tablespoon of oil and top with the veg.
Crumble over the feta and finish with the remaining dill. Leftovers will keep in a chilled airtight container for 1-2 days – enjoy cold.