Whole Roasted Kohlrabi
with Seared Cherry Tomatoes, Feta Cheese, and Lemon Za’atar Dressing
Ingredients per serving
Prepare the Kohlrabi
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Kohlrabi, whole 4.0 each
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Olive oil
-
Salt
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Black pepper, ground
Prepare the Tomatoes
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Olive oil 1.0 Tbsp
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Cherry tomatoes 1.0 pt
Assemble and Finish the Dish
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Extra Virgin Olive Oil 1.0 Tbsp
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Parsley, leaves, fresh 0.25 cup
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Chives, cut 1” pieces 2.0 Tbsp
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Feta cheese crumbles 0.5 cup
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Za'atar 2.0 tsp
Preparation
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Prepare the Kohlrabi
- Preheat an oven to 450°F.
- Rub the kohlrabi with oil, then season with salt and pepper. Place on a baking sheet and roast in the oven for 1- 1 ½ hours or until the exterior is charred and the interior is tender when pierced by a skewer. Let cool slightly and peel.
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Prepare the Tomatoes
- Heat a sauté pan over medium high heat. Add the oil and tomatoes. Sear over high heat until the tomatoes are charred and just starting to wilt. Season with salt and pepper.
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Assemble and Finish the Dish
- Cut the kohlrabi into eighths almost all the way through. The kohlrabi will fan open and hold together at the bottom. Place the kohlrabi on a platter. Sprinkle with Maldon salt.
- Place tomatoes and herbs around the platter. Drizzle Hellmann’s® Lemon Za’atar Dressing over the kohlrabi and tomatoes. Sprinkle with feta and za’atar.
