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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.