Crisp, juicy strips of kohlrabi and peppery rocket make a light salad all brought together by a garlicky caper dressing.
Serves: 6–8
INGREDIENTS
1 large kohlrabi, peeled
2 large handfuls rocket
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, crushed
2 tablespoons capers
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients, except the capers, together and season. Stir in the capers.
Salad: Peel the kohlrabi, removing all the tough skin until you are down to the white flesh. Cut into quarters then shave thinly on a mandolin. Place in a large bowl and toss with half the dressing, turning to coat well. Add the rocket and toss together lightly.
Transfer to a serving bowl and spoon over the remaining dressing along with a grind of pepper. Serve immediately.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!