Marinated Raw Kohlrabi & Apple Salad
Serves 2 | Prep time: 10 minutes | cooking time: 30 minutes
This is such a beautifully delicate fresh salad with a sweet hint coming from the beetroot and macadamia nut mash. Kohlrabi is a wonderfully versatile vegetable which looks like a cross between a celeriac and a fennel! I love this as a side salad to a main dish but its also great as the main event. If you want it a bit more filling add quinoa and some more salad. Tash x
1 apple (pink lady)
1 tbsp olive oil
1 tsp brown rice vinegar
1 tsp nigella seeds (black onion seeds)
1/8 tsp Himalayan salt
1tbsp olive oil
70g macadamia nuts
1/8 garlic clove (smoked garlic tastes amazing)
220g halloumi cheese
1 tsp sunflower oil
pinch nigella seeds
black cracked pepper
De-skin the kohlrabi and very thinly slice, ideally mandolin.
Thinly slice or mandolin the apple.
Combine kohlrabi and apple in a bowl and add the olive oil, brown rice vinegar, nigella seeds and salt. Mix together making sure you cover all of the slices individually. Leave to one side to marinate for 1 hour.
Put the macadamia nuts into a bowl and cover with water to soak for 30 minutes.
While the veg is marinating, peel the beetroot, chop into small 1 cm pieces and steam. (if you haven’t got a steamer put about 2 inches of water in the bottom of a sauce pan and place a sieve on the top of the pan. Place the beetroot into the sieve and place the lid over the top) Steam until soft – approximately 7 minutes.
Strain the macadamia nuts and grate the garlic.
Put the steamed beetroot, 1 tbsp olive oil, grated garlic, macadamia nuts a ¼ lemon juice into a high speed blender and blend until velvety smooth.
Slice the halloumi and bring a frying pan to heat with 1 tsp sunflower oil and a pinch of nigella seeds and add to the pan for 2 minutes each side or until golden.
To plate, smear the beetroot puree then add the rocket leaves and pile the marinated kohlrabi and apple over the top. Add the golden halloumi and garnish with dill, mint leaves and cracked pepper.