John Myers
Contents
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Ingredients
- 4 Pc. Kohlrabi
- 2 Pc. Fennel bulbs
- 3 Pc. Boiled beetroot
- 2 packet Walnuts
- Honey
- 1 Pc. Goat cheese
- Asparagus green
- 1 packet Filo pastry
- 1 Msp Mustard
- 3 tbsp Oil
- 1 tbsp Vinegar
- Parsley
- Olive oil
- Salt
- Pepper
Instructions
- Cut the kohlrabi and fennel into pieces and blanch.
- Finely slice the cooked beetroot and line the plates with it.
- Brush with olive oil, a little salt and pepper and set aside.
- Make the dressing out of oil, vinegar, parsley, salt and pepper and place the kohlrabi and fennel in it.
- Fry the green asparagus briefly and spicy in a pan, then wrap in the filo pastry and refrigerate.
- Just before serving, grate the goat cheese and let the walnuts lightly caramelize in the honey, then add to the salad mixture.
- Place the salad on the beetroot, add the asparagus and decorate with parsley if desired.
Nutrition
Serving: 100gCalories: 626kcalCarbohydrates: 4.5gProtein: 3.2gFat: 66.9g
