Ingredients
Prepare the Fennel and Pear
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Fennel bulbs 3 each
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Pear, peeled and sliced 3 each
Prepare the Roasted Vegetables
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Kohlrabi, peeled 900 g
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Olive oil, as needed
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Salt and Pepper, to taste
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Shiitake mushrooms, sliced 450 g
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Garlic, chopped 3 cloves
Prepare the Salad
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Piquillo peppers, sliced 220 g
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Pecorino cheese, grated 200 g
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Almonds, roasted 276 g
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Tarragon leaves, fresh 7 g
Preparation
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Prepare the Fennel and Pear
- Shave the fennel on a mandoline and cut the pear into julienne. Place in ice water for about 5 minutes.
- Then drain and set aside.
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Prepare the Roasted Vegetables
- Cut the kohlrabi into eighths. Toss with olive oil, salt and pepper. Place on a parchment lined sheet pan and roast at 220 C for 10-12 minutes until tender and golden brown.
- Heat a small amount of oil in a sauté pan, sear the shiitake mushrooms, then add the garlic and cook for another minute. Set aside and cool.
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Prepare the Salad
- For each portion, combine 1/10 of the shaved fennel, 1/10 of the sliced pear, 90 g roasted kohlrabi, 45 g shiitake mushrooms and 22 g piquillo peppers together with 20 g pecorino,28 g almonds and a few tarragon leaves. Toss gently with 60 ml Hellmann’s Lemon Zaatar dressing add salt and pepper to taste.