Roasted Kohlrabi Ceviche on PRO Yogurt

Quantities for 1 serving

• For kohlrabi

• 250 g Peeled kohlrabi

• 1 g Olive oil spray

• a little salt

• A little black pepper

• For yogurt

• 100 g Yogurt PRO 0%

• A little sumac

• 2 g lemon zest

• To serve

• 5 g Thinly sliced red chili

• A little sumac

• A little lemon zest

• Maldon salt

1. 1

   Heat the oven to 200°C.

2. 2

   Peel the kohlrabi, spray with a little olive oil, season with salt and black pepper and wrap in foil.

3. 3

   Roast for about an hour, until the kohlrabi is completely soft and gets a sweet taste and a delicate color.

4. 4

   Carefully open the foil, cool for a few minutes and cut the kohlrabi into small cubes, like ceviche.

5. 5

   Mix the yogurt with a little sumac and lemon zest.

6. 6

   Spread the yogurt on a deep plate.

7. 7

   Place the roasted kohlrabi cubes on top.

8. 8

   Finish with more sumac, lemon zest, thinly sliced red chili and Maldon salt.

9. Some important tips

10. 9

    The kohlrabi needs to be really soft before cutting, otherwise it will feel like a cooked vegetable rather than a tender bite.

11. 10

    Can be served lukewarm or at room temperature.

12. 11

    If you want a more festive plate, leave some of the yogurt visible all around to get the look of ceviche on cream.