Roasted beetroot & feta salad
Let beetroots shine in this vibrant salad made with lentils, feta, walnuts and rocket. A satisfying lunch or supper, it's a colourful seasonal salad for autumn
Roasted kohlrabi traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 large kohlrabi(about 1.3kg), peeled and cut into wedges
- 230g baby plum tomatoes
- 3 thyme sprigs
- 1 red chilliroughly chopped
- 2 tsp coriander seedscrushed (optional)
- 5 garlic clovesbashed
- 25g unsalted buttercubed
- 2 tbsp extra virgin olive oilplus a drizzle
For the topping
- 10g chivesfinely sliced
- 5g bunch of basilfinely chopped
- 1 limezested and juiced
- 125g crème fraîche
Nutrition: Per serving
- kcal345
- fat24g
- saturates12g
- carbs16g
- sugars15g
- fibre10ghigh
- protein12g
- salt0.1g
Method
step 1
Heat the oven to 240C/220C fan/gas 9. Line a large, high-sided baking tray with baking parchment. Tip the kohlrabi, tomatoes, thyme, chilli, coriander (if using) and unpeeled garlic onto the tray. Scatter over the cubes of butter and drizzle over the oil. Season well, then toss together. Roast for 20 mins. Turn the oven down to 200C/180C fan/gas 6 and cook for 35 mins until softened and slightly charred.
step 2
Combine the topping ingredients in a bowl and season. Leave the kohlrabi to cool for 5 mins, then dollop over the dressing and drizzle over a little oil.
