Kohlrabi and ginger summer lunch

Ingredients for 1 servings:

• 1 m.-large kohlrabi
• 1 piece(s) ginger root, small
• 5 cocktail tomatoes
• ¼ cucumber(s)
• ¼ head of lettuce, variety of your choice
• 1 tsp, heaped sesame seeds
• Oil, for frying
• Vinegar
• oil
• Mixed herbs
• chili powder
• Paprika powder
• Soy sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

low-carb, vegetarian

Wash the vegetables and peel the ginger root. Cut the kohlrabi into sticks and fry them in a pan with a little oil. Add a little water and continue to simmer, covered, over low heat. Finely slice the ginger and add it, then add the spices and fry until the liquid has evaporated. Sprinkle the sesame seeds over the vegetables and toss briefly. Slice the cucumber, tomato, and lettuce as desired and place on a large plate, drizzle with dressing. Serve the kohlrabi next to the lettuce. This recipe is especially suitable for hot summer days, as it is very light yet filling, and the ginger adds a fresh touch.