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KOHLRABI AND YELLOW PEPPER SALAD
2 HEADS OF KOHLRABI, PEELED AND THINLY SLICED
1 LARGE YELLOW OR ORANGE PEPPER, CUT INTO 4 CM SQUARES
2 SMALL HEADS OF CHICORY, QUARTERED
1 CLOVE GARLIC, CRUSHED
1 TBSP OLIVE OIL
2 TEASPOONS WHOLEGRAIN MUSTARD
1 TEASPOON BALSAMIC VINEGAR
DASH OF TAMARI
- Blanch the kohlrabi in boiling water for 1 minute, drain then refresh in cold water,then drain and leave to cool.
- Mix together garlic, oil, mustard, vinegar, and tamari to make a dressing then toss with the salad vegetables. Leave for 10 minutes before serving.