Salad with bulgur, apple and pan-fried kohlrabi – Vegetarian

If you think salads are just boring side dishes, this one’s here to prove you deliciously wrong. This salad with bulgur, apple and pan-fried kohlrabi is like a fresh breeze in a bowl: crunchy, sweet, nutty, and a little unexpected. The warm, golden kohlrabi brings a toasty flavour, the crisp apple adds a juicy bite, and the fluffy bulgur ties everything together into a satisfying, hearty meal. It’s the kind of salad that makes you want to grab a big fork and go in for seconds… or thirds.

Perfect for lunch, dinner, or impressing that one friend who claims they “don’t do vegetarian food.”

Ingredients: (for 3 portions)

• 1 large kohlrabi
• half a stock cube
• 1 apple
• 150 g bulgur
• 150 g fresh spinach
• 80 g soft goat cheese pearls (or goat cheese cut into small pieces)
• 30 g butter
• 1 tablespoon mustard
• 20 ml balsamic vinegar
• 30 ml olive oil
• spice mix of: one teaspoon onion powder + one teaspoon garlic powder + a little smoked paprika
• pumpkin seeds
• a few sprigs of fresh dill
• a few sprigs of fresh chives

Preparation:
Peel the apple and slice it. Peel the kohlrabi, then cut it into evenly sized cubes.

Melt the butter in a pan, then add the diced kohlrabi and sauté for about 4 minutes. Pour in a small cup of water, cover with a lid, and let it cook for another 6–8 minutes. Remove the lid and continue frying for 2–3 minutes, until the kohlrabi is golden and beautifully caramelised. Sprinkle some salt and pepper and leave aside.

In a small pan, toast the pumpkin seeds for about 1 minute. This step is optional: you can also enjoy them raw if you prefer.

In a bowl, whisk together the olive oil, balsamic vinegar, mustard, and a pinch of salt and pepper to create the dressing for the salad.

Rinse and chop the greens.

In a pot, bring water to a boil and add half of a bouillon cube. Boil the bulgur for about 10 minutes.

Once the bulgur is cooked, remove it from the heat and stir in the spinach. Give it a few quick mixes, then drain any excess liquid. Add the spice blend (garlic powder, onion, and paprika) and mix thoroughly.

Grab a bowl and start putting the salad together. Begin with a base of bulgur and spinach, then top it with the golden, caramelised cubes of kohlrabi.

Next, add the apple slices, soft goat cheese pearls, herbs, and pumpkin seeds, then finish by drizzling a bit of balsamic vinegar reduction for decoration.

Serve the salad dressing in small bowls on the side, letting everyone add as much dressing as they want.

If you try the recipe, let me know how you liked it! 😊

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