Jerusalem Artichoke and Cheddar Rösti with Wilted Greens, Caramelised Onion and Walnuts

Steps

1. Prep and cook onion Preheat oven to high grill. Thinly slice onion. Heat a drizzle of oil in a pot on high heat. Cook onion with a good pinch of salt for 5-6 minutes, until browned. Add sugar and balsamic vinegar to pot, reduce heat to medium and cook a further 4-5 minutes, until caramelised.
2. Prep rösti Grate potatoes and artichokes. Season with salt and squeeze out any excess moisture using clean hands. Place in a bowl and mix with cheese, egg and parsley.
3. Cook rösti Heat a drizzle of oil in an oven proof fry-pan on high heat. Place rösti mixture in pan and spread out. Cook for about 4 minutes, until edge starts to crisp.
4. Place pan in oven (on upper oven rack) and grill rösti for 8-10 minutes, until golden on top and cooked through.
5. Prep and cook greens Remove kale leaves from stems. Heat a drizzle of oil in a fry pan on mediumhigh heat. Add kale leaves, spinach and a good pinch of salt to pan and cook with a splash of water for 2-3 minutes, until wilted.
6. Serve Jerusalem artichoke rösti with wilted greens, caramelised onions, dill crème and walnuts.