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Prepare the Kohlrabi

  • Kohlrabi, whole 4.0 chacun
  • Huile d’olive 15.0 ml
  • Sel
  • Poivre noir moulu

Prepare the Tomatoes

  • Cherry tomatoes 500.0 ml

Assemble the Dish

  1. Prepare the Kohlrabi

    1. Preheat an oven to 230°C.
    2. 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.
  2. 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.
  3. 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.