This recipe was inspired by my very good friend chef Asaf Doktor from Tel Aviv.

Charred Kohlrabi Salad

Name: Charred Kohlrabi Salad
Yield: 4
Ingredients: 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; Olive oil; Lemon juice; Salt

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Servings/Yield

Author:

Lior Lev Sercarz

Ingredients

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
Olive oil
Lemon juice
Salt

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Directions

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.