Ingredients

Serves two for a rather light or one for a truly lavish lunch.

• 1 large kohlrabi
• 100g baby spinach
• 8 radishes
• 200g greek yoghurt
• 100g blueberries
• 100g hazelnuts
• 4 tablespoons tahini
• half a bunch of parsley
• half a bunch of mint
• 1 heaped teaspoon of cumin
• 1 heaped teaspoon of smoked sweet paprika
• 1 teaspoon of sumac
• 1 teaspoon of coarse mustard
• black sesame seeds
• juice of 1 lemon

Method

Trim off the kohlrabi’s peel and grate it to thin strips/slices with some kind of a grater. While I generally despise underutilized specialized tools - especially in the kitchen - this tool ¹ did indeed do me a great service.

Wash your spinach. Thinly slice the radish while toasting the hazelnuts in a dry pan until fragrant. Very roughly chop the hazelnuts. Mix kohlrabi, spinach, radishes and hazelnuts.

In order to compose the dressing, mix the greek yoghurt, tahini and lemon juice in a bowl. You can also add the spices and herbs at this point already. The mixture might look way too thick to serve as a dressing. It still ‘works’, though.

Combine everything and season with salt and pepper. Add the blueberries at a late point in time as to not crush them prematurely.