• 4servings
  • 10minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, C
MineralsMagnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 heads kohlrabi , peeled, thinly sliced, then quartered

  2. bunches breakfast radishes , (see Cook's note below), trimmed and halved lengthwise

  3. 1/2 cucumber , peeled, de-seeded and cut into half-moons

  4. bulbs fennel , thinly sliced

  5. 2 spring onions , sliced

  6. 1/2 punnet mustard cress

  7. handfuls sprouting mixed pulses

  8. handfuls mint leaf

  9. lemon wedges , to serve

  10. 1 tbsp thyme , picked, washed and chopped

  11. 1/2 lemon , juice only

  12. 4 tbsp extra virgin olive oil

  13. 4 slices sourdough , bread

  14. 6 tbsp goats curd

  15. 2 tbsp honey

Instructions Jump to Ingredients ↑

  1. For the dressing: in a small bowl, combine the thyme with the lemon juice and whisk in the olive oil. Season to taste with salt and freshly ground black pepper. Set aside until ready to serve.

  2. In a large mixing bowl, combine the kohlrabi, radishes, cucumber, fennel, spring onions, mustard cress, sprouts (reserving a few for garnish) and mint leaves.

  3. For the honeyed goat’s curd toast: Preheat the grill until hot and toast the bread slices. Remove from the grill and spread each slice with goat’s curd.

  4. Drizzle over the honey, then replace under the hot grill until golden.

  5. To serve, dress the salad, scatter over the reserved sprouting pulses and accompany with the slices of goat’s curd toast and a wedge of lemon.


Send feedback