Kohlrabi salad with homemade pesto – Serves 4 as a side


1 kohlrabi cut into thin strips
1 cup roquette
¼ cup olive oil
2 tbsp Italian seasoning
1 clove garlic
¼ tsp salt
¼ tsp pepper
⅓ cup sliced Parmesan
1 cup chopped kale
Couple of baby carrots optional


Prepare the Kohlrabi strips by steaming them for 3 minutes or until soft (looking for a veggie noodle texture). In a food processor or blender, place the roquette, olive oil, Italian seasoning, salt, pepper and garlic, and blend until all ingredients are mixed. Wash and chop the Kale and set aside. Wash and slice the baby carrots into thin slices. Slice the parmesan cheese in long thin pieces. When noodles have been prepared, place noodles in a serving bowl, or individual bowls, top with homemade pesto and toss in the bowl. Finish noodles by topping with sliced Parmesan cheese, carrots, and Kale. Serve immediately.