Ingredients
450 g kohlrabi with greens
1 yellow bell pepper
70 g white bread
5 tablespoons vegetable oil
½ teaspoon mild paprika powder
1 organic lemon
150 g Greek yogurt
5 tablespoons olive oil
50 g baby spinach
8 slices of pastirma (air-dried beef)
Salt
Freshly ground black pepper, my recommendation: Sri Lanka Noir
preparation
Quarter the peppers and remove the seeds. Blanch the peppers in boiling salted water for 5 minutes, remove, rinse, drain and peel. Halve the pepper quarters, cut diagonally into pieces and set aside covered with damp kitchen paper.
Clean the kohlrabi and soak the fine leaves in cold water. Peel the kohlrabi, remove any woody bits and halve lengthways. Cut the halves into thin slices.
Cut the bread into small cubes. Heat vegetable oil in a pan. Fry the bread cubes over high heat until crispy and golden brown, remove and drain on kitchen paper. Mix in a bowl with salt and paprika powder so that the croutons are seasoned all over.
Wash and dry the lemon, preferably using a zester to peel the peel into fine strips. Blanch the peel in boiling water for 10 seconds, pour into a sieve, rinse and drain. Squeeze the lemon. Mix the yogurt in a bowl with a tablespoon of lemon juice, olive oil and half of the lemon peel and season with salt. Mix the remaining juice, remaining peel, paprika and remaining olive oil in a wide bowl and season the dressing with salt.
Add the kohlrabi leaves to the dressing, mix, knead briefly with your hands and leave to stand for 2 minutes. Sort the spinach, wash and dry. Add the spinach to the kohlrabi leaves, mix carefully and season with salt and pepper.
Arrange the salad and kohlrabi pieces with pastirma on plates, add croutons and pepper and serve with the lemon yoghurt.
