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Oriental Kohlrabi Salad with Feta | Spiced Oven Delight
(0)
35 min
Quick
Gurkerl Küche
Ein raffinierter orientalischer Hauptspeisen-Salat: Im Backrohr mit Kreuzkümmel und Olivenöl aromatisch gerösteter Kohlrabi trifft auf cremigen Feta, zarte Kichererbsen, frische Minze, Petersilie, knackige Pinienkerne und fruchtige Granatapfelkerne.
Preparation method
Roasting kohlrabi in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper.
Peel the kohlrabi, cut in half, and slice into bite-sized sticks or cubes about 1.5 cm thick. Drain the chickpeas in a colander, rinse thoroughly with cold water, and pat dry with paper towels.
Spread the kohlrabi on the baking sheet and toss with 2 tbsp of olive oil (approx. 20 ml), ground cumin, a pinch of salt, and freshly ground pepper. Roast in the preheated oven for about 20–25 minutes until tender and golden brown at the edges.
Chef's tip
Oven delight: If you like, you can add the chickpeas to the baking sheet for the final 10 minutes – this makes them wonderfully crispy.
Flavor boost: A pinch of sumac or za'atar sprinkled over the finished feta gives the dish an even deeper oriental touch.
Ingredients
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