Recipe and Images Emma Galloway
Choose small, tender kohlrabi for this dish. The whipped feta can be made up to 3 days ahead and stored in the fridge, and the coriander jalapeño sauce can be made a few hours before serving.
1kg kohlrabi, peeled and cut into wedges
2 tbsp olive oil,
1 tsp paprika
½ tsp smoked paprika
100g (½ cup) plain Greek yoghurt
Coriander Jalapeño Sauce
big handful coriander leaves and tender stems
zest 1 small lemon, finely grated
1 small clove garlic
1 tbsp pickled jalapeños, finely chopped
2 tbsp extra virgin olive oil
Preheat oven to 200°C. Combine olive oil, paprika and smoked paprika in a bowl. Add kohlrabi wedges and mix well to coat. Season with fine sea salt and freshly ground black pepper. Transfer kohlrabi and any paprika oil left over in the bowl to a baking tray and roast 25–30 minutes or until tender and golden.
Meanwhile, place feta and yoghurt into a small food processor and blend until smooth.
For the sauce, finely chop coriander, lemon zest and garlic and transfer to a small bowl. Add finely chopped jalapeño and olive oil. Season with a little salt.
To serve, spoon whipped feta onto a serving plate, spreading it to cover the base. Top with roasted kohlrabi (plus any paprika-stained oil from the tray) and coriander jalapeño sauce. Serve hot or at room temperature.