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Paprika-roasted kohlrabi with whipped feta and coriander jalapeno sauce

Choose small, tender kohlrabi for this dish. The whipped feta can be made up to 3 days ahead and stored in the fridge and the coriander jalapeno sauce can be made a few hours before serving.
Servings: 6

Ingredients

  • 1 kg kohlrabi peeled and cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon (sweet) paprika
  • 1/2 teaspoon smoked paprika

whipped feta

  • 100 g feta
  • 100 g (1/2 cup) plain Greek yoghurt

coriander jalapeno sauce

  • big handful coriander (cilantro) leaves and tender stems
  • finely grated zest 1 small lemon
  • 1 small clove garlic
  • 1 tablespoon finely chopped pickled jalapeno
  • 2 tablespoons extra virgin olive oil

Instructions

  • Preheat oven to 200C. Combine olive oil, paprika and smoked paprika in a bowl, add kohlrabi wedges and mix well to coat. Season with fine sea salt and freshly ground black pepper, transfer kohlrabi and any paprika oil leftover in the bowl to a baking tray and roast 25-30 minutes or until tender and golden.
  • Meanwhile place feta and yoghurt into a small food processor and blend until smooth.
  • Finely chop coriander, lemon zest and garlic and transfer to a small bowl. Add finely chopped jalapeno and olive oil. Season with a little salt.
  • To serve, spoon whipped feta onto a serving plate, spreading it to cover the base. Top with roasted kohlrabi (plus any paprika-stained oil from the tray) and coriander jalapeno sauce. Serve hot or at room temperature

Notes

This recipe was first written for and featured in Nourish Magazine, NZ.