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Lightly Spiced Kohlrabi with Yoghurt + Herb Oil Hero Veg | P.49 Makes 4 servings | Ingredients 100 ml olive oil 3 sprigs dill 1/4 bunch parsley 1 lemon 500 g kohlrabi 25 ml white wine vinegar 1/2 tbsp mustard seeds 1 tsp ground turmeric 1 baby cucumber 175 g natural yoghurt 2 sprigs dill Method Chill the olive oil in the fridge for an hour then pour it into a blender with the dill and the parsley. Blitz until the oil turns green then pour it through a muslin cloth or fine sieve into a jug or a bowl. Add 3 tbsp of the oil to a bowl, finely grate in half of the lemon and squeeze in 1 tsp of juice. Season with a little salt and pepper and stir together. Peel the kohlrabi and cut it into 1cm cubes. Bring 500ml of water to a boil in a large saucepan, pour in the vinegar, mustard seeds and turmeric. Season with salt and boil the cut kohlrabi for 10- 15 minutes, until it has just a little bite then drain through a sieve, transfer to a mixing bowl and chill in the fridge. Thinly slice the baby cucumber into rounds and transfer to the same bowl as the kohlrabi. Toss the cooled kohlrabi and cucumber in the 3 tbsp of herb oil. Season the yoghurt with a little salt and spread it over the bottom of your serving bowls. Pile on the kohlrabi and drizzle over some more oil. Finish with extra dill and serve. |