If you want to make this salad simpler, leave out the kohlrabi, though it adds a nice sweet-sour edge.
Ingredients
- swede or turnip or parsnip or carrot 1 large of each, peeled and roughly chopped
- olive oil
- garlic 3 cloves
- thyme a sprig
- honey a drizzle
- Shropshire blue or other blue cheese 300g, crumbled
- chervil 10 sprigs, leaves picked
- dill 10 sprigs, stalks removed
- watercress 10 sprigs
- pumpkin seed oil to serve
- pumpkin seeds toasted to serve
- shallots 2, finely chopped
- extra-virgin olive oil 150ml
- sherry vinegar 50ml
- thyme leaves 1 tbsp
- white wine vinegar 200ml
- sugar 2 tbsp
- salt 1 1/2 tsp
- bay leaf 1
- black peppercorns 5
- coriander seeds 10
- kohlrabi 250g, thinly sliced
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 414
- Fat 13.4g
- Carbs 17.4g
- Fibre 7.1g
- Protein 15.3g
- Salt 1.3g