Salt Baked Kohlrabi
From The Field Kitchen
-
90 mins
-
Serves 5
10 Minutes
Serves 2 As a side
What you'll need…
- 2 Courgettes
- Juice of 1 Lemon
- 50ml White wine vinegar
- 100ml Cold press rapeseed oil
- Teaspoon smoked paprika
- 1 Crushed garlic clove
- 50g Finely grated parmesan
- 50g Toasted pine nuts
The method
1
Thinly slice your courgettes, use a mandolin if you have one.
2
Combine the lemon juice, vinegar, oil, paprika and garlic to make a dressing. Season to your taste.
3
Toss the slices of courgette in the lemon dressing. To serve, finish with a sprinkling of parmesan and the pine nuts. Add a touch of salt and pepper & enjoy!
Recipe from Mark Price, Groobarbs Field Kitchen. Image from Great British Chefs.
