Ingredients
- 3 medium kohlrabi
- 80g Greek yoghurt
- 80g soured cream
- 1 small garlic clove, crushed
- 1 ½ tsp lemon juice
- 1 Tbsp olive oil
- 2 Tbsp finely shredded fresh mint
- 20g watercress
- ¼ tsp sumac
- Salt and white pepper
KOHLRABI SALAD
Method
- Peel the kohlrabi, cut into 1
- 5 cm dice and put in a large mixing bowl
- Set aside and make the dressing
- Put the yoghurt, soured cream, garlic, lemon juice and olive oil in a medium bowl
- Add ¼ teaspoon of salt and a healthy grind of pepper and whisk well
- Add the dressing to the kohlrabi, followed by the fresh and dried mint and half the watercress
- Gently stir and place on a serving dish
- Scatter the remaining watercress on top and sprinkle with sumac
Comments
Thanks to Wairuna Organics for providing the kohlrabi used in the demonstration
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