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
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.
Is it a grater? Is it a slicer? Is it a plane? I’m not sure. I suddenly ‘found’ it in my kitchen. My best guess is that it’s a cheese slicer. ↩︎