If you want to make this salad simpler, leave out the kohlrabi, though it adds a nice sweet-sour edge.


  • 1 large of each swede or turnip or parsnip or carrot, peeled and roughly chopped
  • olive oil
  • 3 cloves garlic
  • a sprig thyme
  • a drizzle honey
  • 300g Shropshire blue or other blue cheese, crumbled 
  • 10 sprigs chervil, leaves picked
  • 10 sprigs dill, stalks removed
  • 10 sprigs watercress
  • to serve pumpkin seed oil
  • toasted to serve pumpkin seeds
  • 2 shallots, finely chopped 
  • 150ml extra-virgin olive oil
  • 50ml sherry vinegar
  • 1 tbsp thyme leaves
  • 200ml white wine vinegar
  • 2 tbsp sugar
  • 1 1/2 tsp salt
  • 1 bay leaf
  • 5 black peppercorns
  • 10 coriander seeds
  • 250g kohlrabi, thinly sliced


  • STEP 1

    To make the pickled kohlrabi, put all the ingredients except the kohlrabi in a pan with 125ml water and simmer for 10 minutes. Turn off the heat and leave to cool. Add the kohlrabi and leave it at least overnight.

  • STEP 2

    To make the dressing, fry the shallot in a pan with 1 tbsp olive oil and the thyme. Add the rest of the oil and the vinegar. Stir well and cool. Mix again to use.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Toss the veg in olive oil, add the garlic and thyme and some sea salt. Roast until nicely coloured and soft, about 40-45 minutes. Drizzle with honey and toss to evenly coat.Put the warm veg in a large bowl with a large pinch of pickled kohlrabi. Add the watercress, herbs and cheese. Drizzle over the dressing and mix to coat evenly. Pile into a serving bowl, and finish with a drizzle of pumpkin seed oil and pumpkin seeds scattered on top.


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