Kohlrabi & Rubab Salad With Quick Crispy Chilli Oil

Kohlrabi & Rubab Salad
With Quick Crispy Chilli Oil

Ingredients

For the salad - serves 2:
1 Kohlrabi
1 stick Rhubarb
1 Lime or Lemon
1/2 tsp Sugar
1 pinch Salt
1 handful Fresh Herbs,
such as Mint, Coriander & Parsley

For the chilli oil - makes 1 jar:
200ml Sunflower Oil
3 tbsp Chilli Flakes
3 tbsp Sesame Seeds
3 Garlic Cloves
2 tsp Maple Syrup
2 tsp Soy Sauce or Tamari
1 tsp Salt

Variations
The rhubarb can be substituted with other sharp/sour fruit, such as apple, orange or pineapple.

The sesame seeds can be substituted with other nuts & seeds, such as peanuts, hazelnuts or hemp.

Method

For the crispy chilli oil.

1. Peel the garlic & slice into thin slivers.
2. Heat the oil gently in a small saucepan. It's ready when you can see the oil flow in 'veins' at the base of the pan. If using a thermometer, it's ready at 115-120°C.
3. Turn the heat off. Quickly add the garlic, sesame seeds and chilli flakes. Be careful; to add it quickly and stand back, as the oil will sizzle. Once the bubbling has reduced, stir and leave to cool.
4. Add the salt, soy sauce/tamari and maple syrup, and mix well until dissolved.
5. Spoon/pour into a sterilised jar. The oil can be stored in the fridge, and can keep for up to 1 month.

For the salad:

1. Slice the rhubarb thinly.
2. Put the rhubarb in a bowl with the sugar, salt, and the juice and zest of half a lemon or lime. Stir well, and leave to macerate for 5-10 mins.
3. Use a veg peeler to remove the skin of the kohlrabi, and any tough 'woody' parts.
4. Slice the kohlrabi into matchstick sized pieces.
5. Finely chop or shred the herbs.
6. Mix the macerated rhubarb with the kohlrabi and herbs immediately before serving. (If you do it too early, the salt will draw out the liquid it'll and get soggy!)

To serve, plate the salad and drizzle with the crispy chilli oil.
If you aren't serving with the chilli oil, dress the salad with a tbsp of olive oil and a dash of Dijon mustard.

@greenhouse.plant.based.dining