It was time for a new dish, which I said I was going to try to do once a fortnight. I stuck with another Ottolenghi recipe, which I got from the Guardian website. Here's the basic rundown:The main ingredients. I forgot to get a chili pepper, and I had to use turnips as a substitute for kohlrabi because they didn't have any at my regular veggie store. Apparently the texture and earthiness of raw turnips are a close match to kohlrabi, which I wouldn't know because I've never had it before.
Slice the radishes, carrots and turnip into slivers.
Mix together white wine vinegar, sugar and salt. I didn't have WW vinegar so I used fresh lemon juice instead.
Pour over sliced vegetables and let them sit for one half hour. This tasted like a coleslaw at this point (kind of).Toast some fennel seeds and partially crush them.
Drain juice from vegetables. Add fennel seed, poppy seeds, lime juice and oil. This recipe called for a weird oil that I'd never heard of before (groundnut) so I used olive oil instead. I also left out the fish sauce at this point (after having tasted it), I guess making this dish vegan!
Mix everything together with hands.Transfer everything into a bowl of chopped italian parsley and mint -roughly a 2 to 1 ratio (parsley to mint). Here I used way more greens than the recipe calls for because we like greens in this house. Toss and serve.
I hate to finish this post with this terrible photo but I wanted to show what we ate with this salad. Left over roasted chicken and garlic bread. Hopefully this raw salad makes up for all that butter in the garlic bread!