Salt baked beetroot with whipped feta, fennel seed pastry & an orange dressing
From the Field Kitchen.
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1 Hour
-
Serves 2
30mins
Serves 4 as a side dish
What you'll need…
- 1 medium Kohlrabi
- 2 large carrots
- Juice of 2 lemons (plus the zest of 1 lemon)
- 3 tablespoons mayonnaise
- 1 tablespoon wholegrain mustard
- A pinch of sugar or a squeeze of honey, to taste
- Salt and black pepper to taste
- Bunch of chives (optional)
The method
1
Mix together the mayonnaise, mustard, lemon juice, and lemon zest. Season with salt and pepper to taste, adding a pinch of sugar or a little honey if desired.
2
Peel the kohlrabi and carrots, then cut them into thin matchsticks or coarsely grate them.
3
Combine the kohlrabi and carrots with the dressing, tossing until everything is evenly coated.
4
Allow the slaw to sit for about 30 minutes so the vegetables soften slightly and absorb the flavours.
5
In the meantime, finely chop your chives and sprinkle them on top of the slaw.
6
Serve alongside grilled meats, fish, sandwiches, or roasted vegetables - or enjoy it as a fresh, crunchy salad on its own.
Recipe by Head Chef, Jake Boyce
