Kohlrabi Salad with Honeyed Goat's Cheese Pearls & Bulgur
with apple, fresh herbs, balsamic dressing & pumpkin seeds
Kohlrabi adds a fresh and crunchy twist to this dish. This relatively uncommon vegetable grows above ground, and contains calcium and vitamin C, as well as a variety of other minerals!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ piece
Kohlrabi
½ piece
Apple
50 g
Spinach
25 g
Honeyed goat's cheese pearls
(Contains: Melk (inclusief lactose))
½ sachet(s)
Hello Umami
5 g
Fresh dill & chives
8 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
½ tablespoon
[Plant-based] butter
175 milliliters
Water
1 tablespoon
Extra virgin olive oil
1 teaspoon
White wine vinegar
¼ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a pot or saucepan (see pantry for amount). Add the bulgur and cook for 10 minutes until done, then drain and set aside.
- In the meantime, peel and dice the kohlrabi.
- Roughly chop the spinach if preferred (see Tip).
Tip: the spinach is served raw, but you can also boil it with the bulgur during the final 2 minutes of cooking.
- Heat a clean deep frying pan over medium-high heat and toast the pumpkin seeds untill they start to pop. Remove from the pan and set aside.
- Melt a knob of butter in the same pan over high heat. Fry the kohlrabi for 2 - 3 minutes until golden-brown.
- Add 30ml water per person and cook over medium heat for 5 - 8 minutes or until done, covered. Season with salt and pepper.
- Peel and core the apple, then slice it.
- Finely chop the fresh herbs.
- In a small bowl, combine the crema di balsamico with the extra virgin olive oil, the white wine vinegar and the mustard. Season to taste with salt and pepper.
- Stir the Hello Umami into the bulgur and drizzle with extra virgin olive oil as preferred. Season to taste with salt and pepper.
- Serve the spinach on plates, topped with the bulgur, kohlrabi, apple and goat's cheese pearls.
- Drizzle with the balsamic dressing. Garnish with the pumpkin seeds and the fresh herbs.
