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Prepare the Fennel and Pear

  • Fennel bulbs 3 each
  • Pear, peeled and sliced 3 each

Prepare the Roasted Vegetables

  • Kohlrabi, peeled 900 g
  • Olive oil, as needed
  • Salt and Pepper, to taste
  • Shiitake mushrooms, sliced 450 g
  • Garlic, chopped 3 cloves

Prepare the Salad

  1. 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.
  2. 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.
  3. 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.