Another excellent vegetarian option. Just enough to get that tummy rumbling for the mains. Perfect with dry whites or medium bodied reds... Lovely.

Ingredients

For puree: 500g of spinach 500g of kale 1tb olive oil 100ml of cream 1 clove of garlic dash of salt & pepper For crumble: 1kg jerusalem artichoke 100g sunflower seeds 100g almonds 50g butter softened 60ml olive oil 2 sprigs sage 2 sprigs thyme dash smoked paprika 50g parmesan cheese

Method

Pre-heat oven to 220°C/350°F. Prepare bake: Peel and cut artichokes. Combine artichokes thyme, sage, salt, pepper, and olive oil and place onto oven tray. Bake for approximately 35 minutes until golden brown. Remove from oven and set aside to cool. Crumble topping: Toast almonds and sunflower seeds until golden brown, then let cool. Place parmesan, butter, sunflower seeds, almonds, paprika, salt and pepper into a food processor. Mix until consistency is similar to rough bread crumbs. Spread roasted artichokes into small oven safe dishes and lightly press crumble mixture on top. Place into your pre heated oven until crumble becomes a golden brown, 15-20 minutes should do. To serve, put a large spoonful of the spinach puree onto of crumble and serve at once. Recipe provided by: