| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Salad |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 428 |
| Fat | 39.4g |
| Saturates | 7.2g |
| Protein | 7.8g |
| Carbs | 17.5g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the salad, peel and finely slice the kohlrabi. Place in a large bowl of iced water. Cook the broccolini in a pot of salted boiling water for approx. 10 minutes or until just tender. Place in iced water for 5 minutes then drain and set aside. Halve, peel, and remove the pit from the avocados. Slice the halves at an angle, keeping them together before fanning them out and forming into a rose.
Toast the pumpkin seeds in a dry pan and set aside.
To make the basil oil, place the basil and olive oil in a blender and blitz until smooth and bright green.
Remove the kohlrabi from the bowl of iced water.
To serve, place the kohlrabi, broccolini and avocado roses in a large serving bowl, scatter the pumpkin seeds over and drizzle with the basil oil.
