Radish & Kohlrabi Salad

I first learnt about radish from watching garden videos, in particular Roots and Refuge Farm on Youtube. The beautiful Jess would share how easy radish was to grow and how roasting them was her favourite way to eat them.

Now radish is one of my favourite things to grow in my little veggie patch. I love eating them fresh out of the garden as a snack, as well as raw or roasted in Salads.

Kohlrabi was introduced to me through our fortnightly veggie delivery box - Girl Friday Organics. They have shown up in our box regularly over the last few months which forced me (in a good way) to get creative on how to use them up.

I’ve shared a new way to enjoy radish and kohlrabi below, but first, heres a few reasons why you should give them a try.

What is Radish good for:

• Radish contains Vitamin C, Folate, Potassium, Magnesium, Copper, Calcium, Manganese, and B Vitamins.

• Fibre which is great for digestion and gut bugs (read more here)

• Eating raw, roasted, pickled, fermented or add the green leaves to smoothies

• Growing in the garden. It takes very little effort and they can be ready for harvest in 30 days.

What is Kohlrabi good for:

• Kohlrabi is also a great source of Vitamin C and Fibre. It also contains minerals such as potassium, copper and manganese.

• Eating raw, roasted or stir-fried.

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Radish & Kohlrabi Salad

We ate it before I had a chance to take a photo #sorrynotsorry

What you’ll Need:

For the Salad:

1 bunch radishes
10ml extra virgin olive oil
Salt & pepper
1 kohlrabi
1 green apple
2 tablespoons sunflower seeds
2 tablespoons raisins

For the Dressing:

1 bunch radish stems
2 teaspoons dijon mustard
2 tablespoons maple syrup
1/2 lemon, juice
Salt & pepper
100ml olive oil

What to do:

1. Pre heat oven to 180°C

2. Cut leafy greens from radish and set aside. In a bowl toss together the red radish bulbs, olive oil, salt and pepper. Place on a lined baking tray and bake for 15 minutes.

3. Discard leafy stems and hard skin from kohlrabi. Then chop kohlrabi and apple into matchsticks. Place chopped apples in cold water with lemon juice to prevent browning.

4. To make dressing blend together the green radish leaves and stems with mustard, maple syrup, lemon juice, salt and pepper. While blending slowly drizzle in the olive oil to emulsify.

5. Allow roasted radish to cool, slice in half and add to a bowl. Squeeze out excess water from apples and kohlrabi and add to the roasted radish. Pour over dressing - add as much or as little as you like, you can serve the rest on the side if you need. Place on a serving dish and sprinkle with sunflower seeds and raisins. You can also add fresh sliced radish on top for colour and crisp flavor.