Marinated Raw Kohlrabi And Apple Salad



  • 200g kohlrabi
  • 1 apple
  • 1 tablespoon olive oil
  • 1 teaspoon black onion seeds
  • 70g macadamia nuts
  • 200g beetroot
  • 1/8 garlic clove
  • Juice 1⁄4 lemon
  • 220g halloumi
  • 1 teaspoon sunflower oil
  • Pinch black onion seeds
  • 1 tablespoon olive oil
  • 1 teaspoon brown rice vinegar
  • 20g rocket
  • Spring dill
  • Spring mint



1/ Peel, quarter and core the kohlrabi. Thinly slice the kohlrabi and apple.

2/ Put the slices into a bowl and add the olive oil, brown rice vinegar, black onion seeds and a pinch of salt.

3/ Mix well and marinate for 1 hour.

4/ Cover the macadamia nuts with water and soak for 30 mins.

5/ Meanwhile, to make the beetroot purée, peel the beetroot, chop it into 1cm cubes and steam for around 7 mins, or until soft.

6/ Strain the nuts and blitz them in a blender with the beetroot, olive oil, garlic, lemon juice and a pinch of salt until velvety smooth. Purée, done.

7/ Slice the halloumi and fry with the sunflower oil and black onion seeds for 2 mins each side, or until golden.

8/ To serve, smear a spoonful of purée onto a plate, add the rocket, kohlrabi and halloumi. Garnish with the herbs and some black pepper.

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