Tomato salad with yoghurt, kohlrabi, walnuts and sage
Tomatoes, Greek yoghurt and kohlrabi make a surprisingly refreshing combination. Heating the tomatoes in the oven intensifies their flavour. You have to taste it to believe it!
Ingredients
- 1 kohlrabi
- 16 mini cherry tomatoes
- 8 tbsp Greek yoghurt
- sage, bunch
- 25 g walnuts
- 300 ml sunflower oil
- 1 lime
- sumac
- salt and pepper
How to prepare
- Preheat the oven to 180°C.
- Roast the tomatoes with two tablespoons of sunflower oil and a pinch of salt in the oven for 10 minutes.
- Roast the walnuts in the oven for 5 minutes at the same temperature.
- Meanwhile, peel the kohlrabi and cut it into thin strips (julienne). Mix 8 tbsp of Greek yoghurt with the juice of half a lime and the julienned kohlrabi, and season with a little salt and pepper.
- Put a pan on the hob with a generous amount of sunflower oil and 'deep fry' the sage in around 10 - 15 seconds until crispy.
- Lightly salt the sage after frying. Finish the dish by putting two tablespoons of yoghurt on the plate with the tomatoes from the oven, the walnuts, crispy sage and a pinch of sumac on top.
