Kohlrabi salad

Kohlrabi is not a common vegetable in a salad. The tender and baby kohlrabi are sweet and have a wonderfully subtle flavour. This is a great spring recipe when the kohlrabi are tender, juicy, and sweet. I love the combination of flavours in this salad. The yoghurt and mascarpone cheese add a creamy texture to the salad, while the sumac and/or chilli flakes add a pop of flavour.

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3-4 small baby kohlrabi.

5 tablespoons sour cream

1/2 cup Greek yoghurt or hung yoghurt

3 tablespoons mascarpone cheese

1 small garlic clove crushed

1 1/2 fresh teaspoons fresh lemon juice

1 tablespoon olive oil

2-3 tablespoons fresh mint

1/4 teaspoon sumac, or you can use mild chilli pepper flakes

Salt and pepper

A handful of green salad leaves, watercress, preferred spinach leaves or anything else.

Peel and cut the kohlrabi into smallish cubes.

Mix all the other ingredients in a bowl.

You can serve this in two ways --

Add the leaves to the bottom of the salad bowl. Mix the kohlrabi and yogurt well and add them on top. Sprinkle with sumac.

Or

Add the salad leaves to a salad bowl. Layer the chopped kohlrabi and smother the dressing on top. Sprinkle with sumac powder.