Jerusalem artichoke salad with cucumber and tomatoes

Ingredients for 2 servings:

• 300 g Jerusalem artichoke (Jerusalem tubers)
• ½ cucumber(s), green, with peel
• 5 tomatoes (party tomatoes)
• 2 shots of linseed oil, native
• 1 shot of light balsamic vinegar
• 2 spring onions
• n. B. Sea salt and pepper from the mill
• Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

made in the style of potato salad

Wash the Jerusalem artichoke tubers, place them in a pot of water with the skin on, and boil. Cook the Jerusalem artichokes until al dente, then drain the water and peel them, just like you would with boiled potatoes. Cut the peeled Jerusalem artichokes into coarse slices. Trim and chop the spring onions. Quarter the tomatoes. Also slice the cucumber very thinly, leaving the skin on. Dilute the balsamic vinegar slightly with warm water and pour over the Jerusalem artichoke tubers and the remaining vegetables. Then drizzle with the extra virgin linseed oil. Season with salt and pepper, toss to combine, and let it marinate. The salad is now ready to serve.