VegBox Recipes

Greek Style Kohlrabi

In this recipe, kohlrabi is prepared "Greek-style", with fresh pears, dates and Feta cheese. It makes a great salad and works best with young kohlrabi, which are still smaller than 8cm and are less woody than the larger variety.

Ingredients

Serves 4 as a starter or snack

2 small/medium Kohlrabi
2 pears
100 g of Feta cheese
100g salad leaves
50g dates
1 tablespoon honey
2 tablespoons balsamic vinegar
2 tablespoons olive oil

Method

Peel the kohlrabi and chop into dice, about 1cm big.
Put the kohlrabi on a baking tray and drizzle with the olive oil.
Bake at 180 C for 20 minutes, or until softened.
Slice the pears in half and cut away the cores. Cut the pears into slices.
Put the salad on a large serving plate and arrange the pear slices and kohl rabi on top.
Crumble the Feta on top of this.
Make the dressing: Chop the dates and mix with the balsamic vinegar and honey.
Drizzle over the salad.

Time From Cupboard-To-Table

35 minutes, depending how long it takes to roast your kohlrabi.

Notes & Variations on Greek Style Kohlrabi

Experiment with your favourite dressings for this one. If you find the one in the recipe too sweet, miss out the honey and add some olive oil to the balsamic vinegar.

If you're short of time, you can boil the kohlrabi, rather than roasting it.

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