- 600 g Jerusalem artichokes
- salt
- pepper
- 40 g olive oil
- 50 g maple syrup
- 2 zucchini
- 350 g spinach
- 3 spring onions
- 1/4 bunch dill
- 1 g chili flakes
- 2 tablespoons hazelnuts
- 10 g sesame, for serving
For tahini sauce
- 100 g tahini
- 50 g water
- zest from 1 lime
- juice from ½ lime
- salt
- pepper
- 1 teaspoon maple syrup
- pinch chili flakes