The Swan

Salad of Turnip, Jerusalem Artichoke, Carrot, Kale, Hummus, Tahini Dressing

by The Swan Recipes 2 Jan 20

This is a light yet wintry vegetarian salad.  By encasing the turnips in a salt crust, you ensure that their natural moisture is retained and the flavours, which are both bitter and sweet, come to the fore.   If you have root vegetables ready to be used up adapt the recipe to what you have in the cupboard and it will still be delicious, the addition of lightly cooked baby carrots brings a freshness to the dish which is a lovely contrast to the baked vegetables. To make it truly vegan, the egg whites need to be replaced in the salt-crust.  

Our Head Chef, Matt has been using aquafaba for our vegan guests.  Aquafaba is the water that chickpeas have been soaked in (you will simply need to reserve the chickpea liquid from the tin used to make your hummus), miraculously when whipped 9use an electric whisk as it does take some whipping!)  it forms peaks like egg whites.  Use 150g aquafaba to 75g salt per parsnip, use your eye when it comes to quantities, you need a good firm consistency to encase the root vegetables.  This method does not create as firm a salt crust as one made with egg whites, but the end results are just as delicious.

Serves 8 as a starter or 4 as a main

Oven: 160°C/320°F/gas mark 3


For the salad:

 For the salt crust:

For the hummus:


For the dressing:


For the salt crust:

  1. Using an electric whisk or stand-alone machine, whisk the egg whites to soft peaks.
  2. Then while whisking, slowly add the salt & continue to whisk to stiff peaks.
  3. In a deep roasting tray cover the base with a layer of the crust mixture.
  4. Wash the turnips and Jerusalem artichokes, leave the skin on.
  5. Place the directly onto the salt crust and then completely cover them with the remaining mixture like a white blanket.
  6. Very importantly make sure not to leave any holes so as not to lose moisture or flavour when cooking.
  7. Now place the tray onto the middle shelf in the oven and bake for around 3 hours.
  8. Check they’re ready by carefully pushing a knife through the crust and into the vegetables.
  9. When just cooked, remove from the oven and allow to cool for a few hours.
  10. Once cooled sufficiently, remove the salt crust and discard, then carefully with a knife peel away the skins and chop into quarters.
  11. Set to one side ready for assembling the salad. 

For the hummus:

  1. Place the chickpeas, tahini paste, chopped garlic, lemon juice & a good pinch of salt into a food processor. Blitz to a coarse paste.
  2. Then whilst spinning, slowly add 300 ml of olive oil & continue to blitz until smooth.
  3. Add approximately 100 ml of boiling water to lighten up the hummus & help stabilise the mixture.
  4. Season to taste.

For the tahini dressing:

  1. Place the tahini paste, lemon juice & chopped garlic into a mixing bowl.
  2. Then slowly whisk in 100 ml of boiling water to create a smooth paste.
  3. Whisk in the olive oil until you create a thick but runny dressing.
  4. Season to taste.

To plate:

  1. Lightly saute the turnips to caramelise.
  2. Then make it look pretty.
  3. We place a circle of hummus on the bottom of the plate.
  4. Add the vegetables.
  5. Fniish with a good drizzle of the tahini dressing & a little olive oil.