Honey Coated Kohlrabi,
Apple and Walnut Salad with a Seed Mustard Dressing
1 tbsp wholegrain mustard
1 tsp Dijon mustard
1 tbsp soft brown sugar
3 tbsp red wine vinegar
4 tbsp olive oil
1 tbsp parsley, finely chopped
Serves 4
For the Honey Kohlrabi:
500g kohlrabi, peeled and cut into 2cm cubes
1 red eating apple
50g walnut halves
2 tbsp olive oil
1 tbsp runny honey
2 large handfuls rocket
Lemon juice
Preheat the oven to 190°C / 375°F / Gas Mark 5.
Place the kohlrabi in a roasting tin with the olive oil and honey, season with sea salt and black pepper and toss all the ingredients together.
Cook in the preheated oven for 10 – 15 minutes, then add the walnuts and cook for a further 5 minutes. Meanwhile core and slice the apple, squeeze over a little lemon juice to prevent browning, and set aside. Wash the rocket and drain well.
For the dressing, combine all the ingredients in a bowl and whisk together well. Pile the rocket, apple, kohlrabi and walnuts on 4 plates and drizzle with the dressing. Delicious served with pan fried chicken breast, or on its own as a starter.