Jerusalem Artichoke Salad with Raspberry Vinaigrette

The artichokes that I use here are the Jerusalem artichoke and are not to be confused with the globe artichoke. This grows as a root under the ground rather than a flower head. It has a similar texture to water chestnut and this salad is perfect for all those raw foodies out there.

100mls Un-pasteurised cider vinegar
100g fresh raspberries
200g Jerusalem artichokes
150g Carrots
1 Red onion
20g Coriander
50ml raw agave syrup
50g Sunflower seeds (sprouted if possible)
20g Sesame seeds (sprouted if possible)
50g Sundried tomatoes
100g Mixed baby leaf lettuce

1. Place the raspberries and vinegar in a glass bowl and allow to marinate.
2. Peel the artichokes and slice finely and place in a bowl with some lemon juice. This will stop them from discolouring.
3. Peel the carrots and finely julienne them and place in the bowl
4. Peel the skin off the red onion and slice finely and place in the bowl
5. Roughly chop the coriander and place in the bowl
6. Pour over the agave syrup
7. Chop the sundried tomatoes and add to the bowl
8. Add the mixed baby leaves to the bowl
9. Pour over some of the raspberry vinegar
10. Toss all the ingredients to coat with the vinegar
11. Arrange on a service plate and place some of the raspberries on top of the salad and serve.