Kohlrabi and apple salad with poppy seed yoghurt dressing
- 1 kohlrabi, peeled
- 2 sharp apples
- Only do this preparation when you are about to serve, otherwise the apple will start going brown.
- Using a mandolin, thinly slice the apple and kohlrabi.
- Remove the apple seeds with a small ring cutter, and cut the kohlrabi to size, so the slices are not larger than the apple.
Poppy seed yoghurt dressing
- 125ml plain yoghurt
- 20ml poppy seeds
- Zest and juice of a lime
- 20g chopped parsley
- 10g chopped mint
- Salt and pepper
Place everything together in a bowl and stir well, checking the seasoning.
When building the salad, stack a slice of kohlrabi then green apple, followed by yoghurt dressing.
Do this until the desired height is reached.
Garnish with flat leaf parsley and mint.
For extra colour use some parsley oil