2 Kohlrabi Bulbs, peeled and chopped into chunks
Olive Oil
Celtic Sea Salt
1 Pear, sliced
1 Avocado, sliced
100g Feta Cheese
100g Mesculin Salad Leaves
Mint Leaves
Dressing
50g Medjool Dates, chopped
1 tbl Raw Honey
2 tbl Balsamic Vinegar
2 tbl Olive Oil
1. Toss Kohlrabi in Olive Oil, sprinkle with Celtic Sea Salt and roast in a preheated, hot oven for 15-20mins.
2. Place Mesculin Leaves onto a serving plate and top with Kohlrabi, Pear, Avocado and crumbled Feta Cheese.
3. Mix dressing well and pour over salad. Garnish with Mint Leaves.
This is one of my favourite salads at the moment. Enjoy!
