120g (approx. 8) soft dried figs, quartered
20g hazelnuts, crushed
100g semi-soft goats cheese, sliced into rounds about 1-2cm thick
Salt and Pepper
For the dressing
1 tbsp extra virgin olive oil
1 tsp lemon juice
½ tsp urfa biber
1 ½ tsp honey
Pre-heat the oven to 180°C.
Prepare the kohlrabi by peeling the outer layer then slicing into eighths, add to a roasting tray, season and drizzle with oil. Coat in the oil then cook for 45mins to an hour or until a knife goes through easily.
In a small bowl, prepare the dressing. Taste for seasoning. Set aside.
Meanwhile, rip off the radicchio leaves into a large bowl - medium size pieces are good. Quarter the dried figs and add to the bowl along with the radicchio.
In a small pan on a medium heat, add the crushed hazelnuts. Toast for a minute or two until they start releasing a nice aroma. Add half of the toasted hazelnuts into the bowl with the radicchio and season. The remaining nuts will be to scatter over the top later.
When the kohlrabi is done, add the sliced goats cheese to the same roasting try and bake for 3-5 minutes until soft and maybe a little golden on top.
Just before serving, add the dressing over the salad and toss in the large bowl. Plate the salad and goats cheese then scatter over the remaining nuts.
Enjoy with duck breasts, spatchcock chicken or simply on it's own as a healthy weekday dinner!