Crispy Sunchoke & Quinoa Salad

Prep and roast the sunchokes: Wash, then thinly slice the sunchokes into 1/4-inch rounds. Toss the sunchokes on a baking sheet with a drizzle of oil and a pinch of salt. Roast in the centre of the oven, flipping halfway through, until golden-brown and crispy, 15-20 mins.

Cook the quinoa: Meanwhile, in a small pot, bring 11⁄2 cups salted water (double for 4 people) to a boil. Add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 mins.

Meanwhile, wash and dry all remaining produce. Thinly slice the green onions, keeping the greens and whites separate. Chop the mint leaves.

Cook the kale: Heat a large pan over medium heat. Add a drizzle of oil, then kale leaves. Cook, stirring occasionally, until kale is tender, 3-4 mins. (TIP: Add a tiny splash of water to help it wilt!)

Coarsely crumble the feta into a large bowl. Add the cooked quinoa, green onion whites, mint, kale, cherries, feta, vinegar (DO: measure out), and a drizzle of oil. Toss to combine. Season with salt and pepper.