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Lior Lev Sercarz
3 whole kohlrabi (about the size of a baseball)
1/4 cup crumbled feta
2 tsp Coquelicot spice
1/4 cup chopped toasted hazelnuts (or any other nuts)
1/4 cup pitted and sliced black olives
If you have a grill, char the Kolrhabi on all sides until tender. You can also do the same directly on the flames of your stove, turning them around every few minutes. Another way would be to char them on your stove and finish them in the oven at 350°F until tender.
Set aside and let cool.
Using a sharp knife remove the charred skin. Slice the kolrahbi and place on a serving dish. Drizzle with some olive oil, lemon juice, and salt.
Sprinkle the hazelnuts, olives, and feta on top and finish with the Coquelicot spice.