KOHLRABI PIZZA WITH HUMMUS, SALSA, AND GUACAMOLE WITH KALE SALAD

Preparation time: 40+ min

Difficulty: medium


Serves 2


For kale

Ingredients:

  • bunch of kale

  • 1 spring onion

  • 1 fennel bulb

  • 2 zucchini

  • bunch of asparagus

  • bunch of dill

  • balsamic

  • salt and pepper



Pull the kale leaves from their stems and tear them into small pieces. Then massage the leaves until they soften. Add the spring onion, fennel, and zucchini sliced with a mandoline slicer, chopped fresh asparagus, and dill to the kale. Season and mix gently.


For hummus with peppers

Ingredients:

  • 150 g water

  • 30 g lemon juice

  • 80 g tahini

  • 300 g chickpeas

  • 3 baked peppers in a jar

  • salt and pepper


Add all ingredients to a blender and blend until smooth. Season to taste. If the hummus is too thick, add more water. You will have leftover hummus for an afternoon snack. It goes well with homemade crackers.


For salsa

Ingredients:

  • 150 g cherry tomatoes

  • red or orange bell pepper

  • white part of spring onion

  • salt and pepper


Chop the tomatoes and add diced peppers and spring onion. Season to taste and mix well.


For serving

Ingredients:

  • 1 young kohlrabi

  • few cauliflower florets

  • guacamole

  • few fresh basil leaves


Peel the kohlrabi and cut it to make a few millimeters thick slices. You can use a mandoline slicer. Spread hummus with pepper on the kohlrabi slices, add a spoon of salsa, thinly sliced (with a mandoline slicer) cauliflower florets, a spoon of guacamole, and fresh basil.

Serve with the kale salad.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.