Radish, kohlrabi, and lemon vegetables with crumbly feta

Ingredients for 1 servings:

• 1 small kohlrabi, peeled, cut into bite-sized pieces
• ½ radish(s), white, washed, possibly peeled and cut into bite-sized pieces
• ½ lemon(s), organic
• 80 ml water
• 10 olives, black
• 1 handful of basil, washed and chopped
• 1 tbsp vegetable stock powder
• 2 tbsp cream cheese
• 100 g feta cheese
• 2 tbsp spelt crumbs
• e.g. lemon pepper
• 1 garlic clove(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Quick, light food for warm spring days

Place the radish, kohlrabi, and crushed garlic in a pot. Add enough water to cover the vegetables. Bring to a boil, add the vegetable stock and lemon zest, and simmer for 12-15 minutes. Stir in the basil, olives, juice of half a lemon, and cream cheese. Season the vegetables with lemon pepper, then let stand on the turned-off stovetop—it’s fine to simmer for a little longer. Cut the feta cheese into two slices, coat them in the breadcrumbs, and fry in a griddle pan for 2-4 minutes on each side. Serve everything together in a deep dish.