"Use anything that's in season for this salad. It's meant to be a kind of colourful throw-it-together dish," says Charlie Carrington. Pickling the discs of kohlrabi makes them tender and translucent so they'll prettily absorb the colours of the vegetables below.
- 4 kohlrabi, trimmed and peeled
- 50 ml olive oil
- 50 ml lemon juice
- 100 ml white vinegar
- 100 gm caster sugar
- 1 beetroot, cut into matchsticks
- 170 gm asparagus, cut into matchsticks
- 1 broccoli stalk, cut into matchsticks
- 2 carrots, cut into matchsticks
- 100 gm roasted slivered almonds
- 100 gm blanched almonds
- ½ pita bread, torn
- 1 garlic clove
- 1 tbsp apple cider vinegar
- 1Preheat oven to 200°C. Cut 2 kohlrabi in half and place on a baking tray lined with baking paper. Roast until tender and slightly charred (1 hour). Holding kohlrabi with a tea towel, squash them and scrape out flesh (it should be dryish and pastelike), discarding skin. Add flesh to a bowl with oil, lemon juice and salt and combine to form a coarse paste.
- 2Meanwhile, for almond dressing, blend almonds, pita, garlic, vinegar and 200ml water in a food processor until smooth. Season to taste.
- 3Thinly slice remaining kohlrabi on a mandolin and place in a heatproof bowl. Bring vinegar, sugar and 100ml water to the boil in a saucepan. Pour over kohlrabi and cool to room temperature (1 hour).
- 4Spread kohlrabi paste on a serving plate. Top evenly with beetroot, asparagus, broccoli and carrot, alternating with small dollops of almond dressing. Drain pickled kohlrabi and arrange in a mosaic pattern over the vegetables. Top with slivered almonds and serve with extra dressing on the side.
Drink suggestion: A light, dry Chablis from Domaine Gérard Duplessis. Drink suggestion by Charlie Carrington & Anna Riou-lebret.