JERUSALEM ARTICHOKE GLUT - ARTICHOKE, CHORIZO, PUMPKIN WARM WINTER SALAD

My mum grows bountiful amounts of Jerusalem artichokes, so much so that i have decided not to grow them myself. I find that once you plant them, like potatoes, you can never seem to rid them from the soil. Almost like a delicious pest! I had some girlfriends come over for dinner and good times and was stuck for ideas. i went shopping for inspiration and concocted this salad. I love the balance of flavors, textures and heartiness of this salad.

INGREDIENTS
4 handfuls of mixed lettuce leaves, something peppery like roquette, buttery like butter lettuce bitter like chicory or whatever you can get your hands on.
2 good sized handfuls of Jerusalem artichokes washed, boiled until tender, rustically sliced and deep fried until golden, or you could roast them in the oven, but i prefer the deep fried result, so chewy and caramelized!
1 small butternut pumpkin, thinly sliced and roasted with olive oil, salt and pepper
4 chorizos slices and grilled
a good chunk of danish feta
DRESSING
2 tbs balsamic vinegar
5 tbs olive oil
1 handful fresh basil chopped
1 handful toasted walnuts chopped

Assemble the salad while ingredients are still warm. Lay the salad leaves on the bottom, layer on the pumpkin,the artichokes, chorizo and cheese and pour over dressing! So easy and i promise this is a winner! Serve with crusty bread.