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Kohlrabi and apple spiral salad with goat cheese and
cranberries
Ingredients for 2 portions:
• 1 medium-sized kohlrabi
• 1 green apple
• 60 g goat cheese
• 2 tbsp. walnuts
• 2 tbsp. cranberries
• 1 handful of rocket
For the dressing:
• 2 tbsp. honey
• 2 tbsp. red wine vinegar
• 3 tbsp. olive oil
• 1 tbsp. Dijon mustard
• salt, pepper
Preparation:
1.
Place all the ingredients for the
dressing in a bowl and whisk to-
gether well. Season with salt and
pepper.
2.
Wash the rocket and apple, peel
the kohlrabi, and cut the ends off
neatly for the salad. Turn the kohl-
rabi and apple into fine threads
with the spiral cutter and mix with
the rocket.
3.
Chop the walnuts coarsely and
crumble the goat cheese.
4.
Serve the salad on two plates, add
the dressing, and serve with the
walnuts, goat cheese crumbs, and
cranberries.
Asian parsnip noodles
Ingredients for 2 portions:
• 6 medium-sized parsnips
• 4 spring onions, cut into rings
• 1 tbsp. coconut oil
• ½ carrot
For the dressing:
• 3 tbsp. oil
• 3 tbsp. soy sauce
• ½ tbsp. fish sauce
• 1 lime (juice only)
• 1 ½ tsp. garlic powder
• 1 tbsp. minced ginger
Preparation:
1.
Cut the stalk from the parsnips
and turn the vegetables through
a spiral cutter. Process the carrot
into vegetable spaghetti with the
spiral cutter as well.
2.
Heat the coconut oil in a pan, add
the parsnip noodles, and sear
briefly on medium heat.
