1. Fry the bacon cubes in a cold sauté pan for 3 min. over a high heat. Reduce the heat and continue cooking for another 5 min. or so over a medium heat. Drain the bacon on absorbent paper – keep 1 tbsp of the grease in the frying pan.
2. For the Jerusalem artichoke salad: Heat the grease in the sauté pan and sauté 300 g of the Jerusalem artichokes for about 2 min. Add the peas, 150 g spinach, cumin and salt and sauté for another approx. 2 min. Season to taste.
3. For the sour cream dressing: Lightly whip the sour cream, salt and freshly ground black pepper.
4. Arrange the last of the spinach leaves on a serving dish. Stir the raw Jerusalem artichoke cubes into the warm salad and arrange on the fresh spinach. Sprinkle with bacon and hemp seeds and serve immediately with toasted bread and sour cream dressing.