Peel 300g Jeruzalem artichokes and cut them in 25 mm pieces, lightly cover them with olive oil, season with salt and pepper and put them in an oven dish on baking paper.
Roast them in the hot oven for 35 mins
Use the blender to make a dill oil from 8g dill, 50 ml olive oil and a clove of garlic
Halve 14 hazelnuts, put them in the hot oven for the last 7 minutes
Start plating with the artichokes, crumble 40g feta cheese over them and add the toasted nuts
Finish with some dill oil and some fresh dill
(Here Bo's original recipe in Dutch)
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