Kohlrabi on feta with crunchy buckwheat

Name: Kohlrabi on feta with crunchy buckwheat
Prep time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 4 tbsp buckwheat; 200 g feta; 100 g plain greek yoghurt; 1 kg kohlrabi; 1 garlic cloves; 1 spring onions incl. green parts; 5 tbsp olive oil; ½ tbsp sweet paprika; ¾ tsp smoked paprika; ½ tsp salt; a little pepper

Vegetarian vegetable dishes dinner

Total: 50 min. | Active: 20 min.

vegetarian, gluten-free

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Oven roasting brings out all that is good in kohlrabi and turns them into a great vegetarian starter or side dish at a barbecue. The smoked paprika complements the vegetable's subtle earthy flavour and goes perfectly with its soft texture. The toasted buckwheat provides a little extra crunch, topping the dish off.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 portions

Kohlrabi seasoned with paprika
1 kg	kohlrabi, cut into slices approx. 3 cm thick
4 tbsp	olive oil
½ tbsp	sweet paprika
¾ tsp	smoked paprika
½ tsp	salt

Whipped feta
200 g	feta
100 g	plain greek yoghurt
1	garlic clove
1 tbsp	olive oil
a little	pepper

To serve
4 tbsp	buckwheat
1	spring onion incl. green part, cut diagonally into rings

How it's done

Kohlrabi seasoned with paprika

In a bowl, mix the kohlrabi with all the other ingredients up to and including the salt, transfer to a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200 °C.

Whipped feta

Place the feta and all the other ingredients up to and including the oil into a measuring cup, blend until smooth, season, refrigerate until ready to serve.

To serve

Dry-roast the buckwheat in a pan until light brown. Spread the feta onto plates. Remove the kohlrabi from the oven, place on top of the feta. Garnish with the buckwheat and spring onion rings.

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