Roasted Kohlrabi Ceviche on PRO Yogurt

Heat the oven to 200 degrees.

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

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

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

Mix the yogurt with a little blush and lemon zest.

Spread the yogurt on a deep plate.

Place the roasted kohlrabi cubes on top.

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

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

Can be served lukewarm or at room temperature.

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