The mozzarella pearls are spiced up with the lemon zest, garlic and herbs and become very juicy and flavourful.
Place the Jerusalem artichoke slices in a bowl of cold water for 5 min to make them even crispier.
Peel and thinly slice the Jerusalem artichoke and cut the cherry tomatoes into bite-sized pieces. Now coarsely chop the walnuts and roast them in the olive oil until they turn golden brown. Peel the garlic and grate it onto the walnuts. Combine all ingredients in a bowl, along with the shredded zest of half a lemon and gently toss. Chop the herbs very thinly and add to the other ingredients before serving. Season with some salt and pepper to taste.