Stuffed kohlrabi with salmon, feta cheese and tomatoes

Ingredients for 2 servings:

• 2 large kohlrabi
• 200 g salmon, frozen
• 200 g feta cheese
• 2 large tomatoes
• some dill
• some salt and pepper
• 2 stock cubes
• 1 tbsp vegetable oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

light, tasty and chic food

Heat enough water with 2 stock cubes in a pot. Carefully peel the kohlrabi and hollow it out with a knife and spoon and place it in the pot; the kohlrabi should be covered with the stock. Cook for 20-25 minutes; the kohlrabi should not be completely cooked (test with a toothpick). Meanwhile, preheat the oven to 160°C (convection oven). Dice the salmon, tomato, and 2/3 of the feta, season with salt, and sauté with dill in a pot for about 10 minutes. Set aside 1/3 of the feta. Place the cooked kohlrabi in an oiled baking dish, fill with the salmon, feta, and tomato mixture, and finally cover with the remaining thinly sliced ​​feta. If desired, add any remaining filling to the kohlrabi. Bake for about 15 minutes.