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Peel and cut your carrot, jerusalem artichoke and kohlrabi. All ingredients should have a similar size and shape.
Wash and cut your cabbage, leeks and mushrooms so that they all have a similar size and shape.
Slice your bread into even pieces.
Spread the Jerusalem Artichoke evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Finally, add Cabbage, Carrot, Kohlrabi, Leeks and Mushrooms and roast for another 30 minutes.
Toast bread on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
Mix cabbage, carrot, jerusalem artichoke, kohlrabi, leeks and mushrooms together in a bowl.
Mix balsamic vinegar, ketchup, olive oil, soy sauce and sriracha together in a bowl, then drizzle on top of your salad.