Jerusalem artichoke, baby carrot and black rice salad with walnut dressing, pear, and nigella maple yoghurt

Preheat the oven to 190 degrees Celsius.

Bring a medium pot of salted water to the boil.

Cook black rice in boiling water for about 30 minutes, until soft then strain.

Clean the Jerusalem artichokes. You may have to cut them to get all the dirt out of the knobbly bits. Cut into rough 2 cm cubes and place in a bowl.

Trim most of the green off the carrots, give them a quick scrub and place in the bowl with the artichokes.

Peel then cut the parsnip into eighths lengthwise, then cut each piece in half to form long pieces.

Drizzle the veggies with oil, season with salt, and place on a baking tray to roast for about 25 minutes, or until soft.

Remove the parsley from the stalk and finely chop.

Cut the pears into quarters, remove the core, then thinly slice.

Once the veggies and rice are cooked, place in a bowl. Season with salt. Add the pear and parsley, then toss with walnut dressing.

Plate the salad, then drizzle with nigella maple yoghurt.