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Kohlrabi salad with spinach, dates and nuts

Name: Kohlrabi salad with spinach, dates and nuts
Total time: 20 min
Yield: 4
Ingredients: 2 small loaves of pita bread; 3 tbsp olive oil; salt and pepper; 2 small kohlrabi (or one big); 75g baby spinach; 2 spring onions; 6 dates; 4 tbsp hazelnuts; roughly chopped

Time

20 minutes

Servings

Kohlrabi is a very versatile vegetable. In this salad it is served with fresh baby spinach. Dates and hazelnuts give the salad a crunchy bite and a very special taste.

lets get

cooking

Ingredients

2 small loaves of pita bread
3 tbsp olive oil
salt and pepper
2 small kohlrabi (or one big)
75g baby spinach
2 spring onions
6 dates
4 tbsp hazelnuts, roughly chopped

Dressing ingredients

5 tbsp native olive oil
1 tbsp sherry vinegar
1 tsp liquid honey
Salt and pepper

Contributor

MKrüger

Preparation

Preheat the oven to 180 °C.
Cut the bread to half and then cut into small triangles. Spread on a baking tray lined with baking paper. Add olive oil, salt and pepper to taste.
Bake the pita bread in about 15 minutes until golden brown and crispy. Let it cool down.
Peel the kohlrabi and cut into 4 mm thin strips.
Cut the spring onions into thin, slanted rings.
Remove the seeds from the dates and cut the fruit lengthwise into strips.
Mix kohlrabi, spring onions, dates and baby spinach in a bowl.
Then add the pita bread.
For the dressing, whisk olive oil, vinegar and honey. Flavour with salt and pepper.
Pour the dressing over the salad and serve with the roasted hazelnuts.

Contributor

MKrüger