Set oven 220ºC. Scrub and dice artichokes and potatoes. Slice leek and halve mushrooms. Toss together in an oven dish with crushed garlic. Season with salt and pepper.
2. Add the sauce
Whisk together 1 tbsp mustard, 1 tsp tarragon, 1 crumbled stock cube and 2 cups water. Pour over vegetables and toss to coat. Cover with foil and bake in oven for 25-30 minutes or until vegetables are tender.
3. Make the crumb top (optional)
Add 1 tbsp thyme leaves and seed mix to a small food processor. Pulse until it reaches a crumb consistency. Scatter over top of vegetable bake and return to oven for 5 minutes until golden.
4. Prepare the salad
Slice snow peas and cucumber. Toss with mesclun leaves.
Whisk together 1/2 tbsp vinegar with 1 tbsp olive oil. Toss through salad.
5. Finish and plate
Serve mushroom bake at the table with side salad.
Add some nutritional yeast to the crumb topping for a cheesy flavour.
The seeds and thyme leaves can be scattered over top whole instead of made into a crumb.
Jerusalem artichokes, 400g
Garlic , 1 clove
Thyme, 1/2 packet *
Seed mix, 3/4 packet (60g) *
Snow peas, 1/2 bag (125g) *
Lebanese cucumber, 1
Mesclun leaves, 1/2 bag (100g) *
From your pantry
Oil (for cooking), salt, pepper, 1 stock cube, dijon mustard, white wine vinegar, dried tarragon