Roasted kohlrabi and smoked salmon Nicoise salad
Serves: 2 serves
  • 2 kohlrabi bulbs
  • 1 Tbsp olive oil
  • 200g smoked salmon fillet, flaked
  • 4 hard boiled eggs, quartered
  • 3 Tbsp baby capers
  • ¼ cup fresh dill
  • 3 gherkins, sliced
  • 100g cherry tomatoes, halved
  • Dressing
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp olive oil
  • 1½ heaped Tbsp seeded mustard
  • 1 heaped tsp raw honey
  • 1 heaped tsp prepared horseradish
  • Salt to taste
  1. Preheat oven to 230 C || 450 F
  2. Peel and chop kohlrabi into cubes. Coat with olive oil and bake 25 - 30 minutes, turning half way through.Once cooked through and golden brown, remove and allow to cool slightly.
  3. To cook the eggs, place in a saucepan and cover with cold water. Slowly bring to a gentle boil and then cover, remove from heat and set a timer for 7 minutes. When the time is up, add them to a bowl of cold water for a few minutes (you may need change the water half way or add a few ice cubes - you want to cool the eggs down quickly to stop the cooking process).
  4. To make the dressing, add all ingredients in a small bowl and stir well to combine.
  5. To assemble the salad, spinkle dill over the bottom of two large flats or flat bowls. Arrange the remaining ingredients evenly between the two dishes. Scatter the remaining dill over the top and then drizzle with the dressing.
Recipe by to her core at