RADISH AND KOHLRABI SALAD
INGREDIENTS (SERVES 1)
1/2 cup water
1/2 cup Hillfarm basil vinegar
1/2 cup white sugar
1 tsp coriander seeds
1 tsp fennel seeds
small handful of dried cherries
3 baby beets, thinly sliced
1/2 kohlrabi, julienned
50g Ashgrove blue cheese
few sage and thyme flowers
small handful of kohlrabi sprouts
small handful of baby beet leaves
Add to a boiling pot of water the vinegar, sugar, coriander and fennel seeds and a few cherries. Let the sugar to dissolve and add the beetroot. Once the liquid has come back to a boil turn the heat off.
Transfer the beetroot to a cloth to drain the moisture out.
To plate up place the beetroot on first followed by the cheese, sprouts, remaining cherries and finish with a dressing of your choice.