, Step by step
Grilled goat’s cheese on kohlrabi slaw with Manuka honey
Serve with a glass of refreshing chilled elderflower juice.
Method
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Step 1
Add the finely diced onion to the strips of kohlrabi and add the juice of half the lemon. Now add the crème fraîche and season with salt and pepper. Place into the fridge for later.
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Step 2
Cut 6 rounds out from the granary bread, drizzle with olive oil and bake until crispy in the oven.
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Step 3
Divide the chilled slaw and the rocket leaves between 6 plates.
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Step 4
Place the goat’s cheese portions on the granary bread croutes and bake through the oven or grill until brown on top.
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Step 5
Place these onto the slaw and drizzle some olive oil around the dish. Give each dish a squeeze of lemon and drizzle a little honey over the top of the cheese.
Nutrition
Kohlrabi is one of those interesting vegetables – slightly strange and alien looking – that you see in the greengrocer or supermarket but are never quite sure how to use, so Mark has come to the rescue this month with a delicious recipe for a kohlrabi slaw that combines the crisp texture and mild flavour of the kohlrabi with the stronger flavour and creaminess of the goat’s cheese.
This vegetable is a member of the brassica or cabbage family and like many other vegetables in this family it is as good eaten raw, as in Mark’s recipe, as it is cooked. It’s used widely in India where it is cooked with or without spices.
Kohlrabi is a knobbly, pale green bulb. Its name comes from the German – ‘Kohl’ for cabbage and ‘Rube’ or ‘Rabi’ meaning ‘turnip’ – so is literally translated as ‘cabbage-turnip’.
This vegetable is actually the stem and storage part of the plant, hence it’s sweetness, but if you buy kohlrabi with the leaves on, they’re good to eat too – cook them as you would kale or spinach.
The kohlrabi, rocket and onion in this recipe together would provide you with one of your five a day and with plenty of vitamin C.
DR JULIET GRAY, COMPANY NUTRITIONIST
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