Full Recipe

Two Salads – Kohlrabi, Mint and Rocket and Beetroot, Leek and Walnut


I know it seems a bit odd to be doing salad recipes at the start of winter but we spent last weekend up north and the weather was very mild – too warm for a winter soup that I’d made so I used produce growing in my garden and vegetables I’d bought from various stallholders. Both are inspired by recipes in Jerusalem by Ottolenghi.

Kohlrabi is an unusual looking member of the brassica family. They’re really easy and quick to grow. I can really recommend giving them a try. They’re crisp and juicy with a flavour a little like daikon –also try them peeled and grated with a dash of soy sauce added.

  • Kohlrabi, Mint and Rocket Salad
  • 3 kohlrabi, peeled and cut into cubes
  • 100g Greek yoghurt
  • A splash of cream to thin the yoghurt a little
  • 2 cloves of garlic, crushed
  • 1-2 tbsps olive oil
  • Juice of ½ lemon
  • 3 tbsps of fresh mint, roughly chopped
  • Rocket and/or watercress
  • Salt and freshly ground pepper
  • Good pinch of sumac or Espelette

Make the dressing in a bowl by combining the yoghurt, cream, oil, lemon juice, salt and pepper. Add the kohlrabi and mint. Stir gently.

Place on a platter or serving bowl. Top with the rocket or watercress and sprinkle with sumac or Espelette.
I made the next salad because I’d bought too many leeks from Fresh Gardens and beetroot from Dragon. I’d bought the walnut pieces from Wilson Owen, The Vanilla Man.

  • Beetroot, Leek and Walnut Salad
  • 6-8 medium beetroot, tops removed, scrubbed
  • 3-4 leeks cut into 10cms pieces
  • Finely chopped coriander and/or parsley and mint
  • Rocket
  • Dressing
  • Handful of walnut pieces, roughly chopped and toasted
  • 4-5 cloves of garlic, crushed
  • Good pinch of chilli flakes
  • 4 tbsps olive oil
  • 2-3 tbsps walnut oil
  • Juice of ½ lemon
  • 1 tbsp of red wine vinegar
  • Salt

Preheat your oven to 180°C. Wrap the beetroot in foil, place on an oven tray and bake for about an hour or until a small knife goes easily into the centre of each. Remove from the oven, cool until easy to handle and peel. Cut each into 6-8 wedges.

Put the leek pieces in a pot, cover with cold salted water, bring to the boil and simmer for 10 minutes, until just cooked. Drain and refresh in cold water. Place on paper towels and pat dry. Cut each lengthwise into 2 or 3 pieces. Dry again.

While the leeks are cooking make the dressing by mixing all the ingredients in a bowl. Taste and adjust the seasoning. You may have to add more oil if it’s too acidic or more lemon juice if it’s not.

Place half the rocket on a serving platter. Top with most of the beetroot, leeks and coriander. Pour over most of the dressing. Top with the remaining beetroot, leeks, coriander and finally the rocket. Pour over the rest of the dressing.