Ingrédients
Prepare the Kohlrabi
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Kohlrabi, whole 4.0 chacun
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Huile d’olive 15.0 ml
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Sel
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Poivre noir moulu
Prepare the Tomatoes
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Cherry tomatoes 500.0 ml
Assemble the Dish
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Sel de Maldon, au besoin
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Huile d’olive extravierge 15.0 ml
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Feuilles de persil 60.0 ml
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Ciboulette, en tronçons de 2,5 cm 30.0 ml
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Fromage Feta, émiétté 125.0 ml
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Za’atar 10.0 ml
Préparation
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Prepare the Kohlrabi
- Preheat an oven to 230°C.
- Rub the kohlrabi with oil, then season with salt and pepper. Place on a baking sheet and roast in the oven for 1- 1 ½ hours or until the exterior is charred and the interior is tender when pierced by a skewer. Let cool slightly and peel.
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Prepare the Tomatoes
- Heat a sauté pan over medium high heat. Add the oil and tomatoes. Sear over high heat until the tomatoes are charred and just starting to wilt. Season with salt and pepper.
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Assemble the Dish
- Cut the kohlrabi into eighths almost all the way through. The kohlrabi will fan open and hold together at the bottom. Place the kohlrabi on a platter. Sprinkle with Maldon salt.
- Place tomatoes and herbs around the platter. Drizzle Hellmann’s® Lemon Za’atar Dressing over the kohlrabi and tomatoes. Sprinkle with feta and za’atar.