- 1 kohlrabi
- 1 apple
- 1 red onion
- 400g tin of chickpeas
- 1 tsp turmeric
- 150g halloumi
- 1 blood orange
- 50g baby leaf spinach
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
Scrub the kohlrabi and trim off the top and base (you don’t need to peel it, although you can if preferred). Slice the kohlrabi into matchsticks. Quarter the apple and slice out the core. Dice the apple. Peel the onion and thinly slice it. Set all 3 aside, keeping them separate. Drain and rinse the chickpeas. Slice the halloumi into cubes.
Pour 1 tbsp oil into a large pan and bring to a medium temperature. Slide in the onion and fry for 3-4 mins, till slightly softened. Spoon in 1 tsp turmeric and sprinkle in a good pinch of salt and pepper. Fry for a further 1 min.
Shake the chickpeas dry and toss them into the pan with the onion. Finely grate in the orange zest. Warm through for 3-4 mins, stirring occasionally. Tip into a large bowl. Stir the chopped apple and kohlrabi into the bowl and set aside.
Give the pan used to cook the chickpeas a quick wipe and return it to a medium-high heat. Pour in 1 tbsp oil and add the halloumi. Fry for 3-4 mins, turning once or twice, till golden on all sides. Tip the halloumi into the salad bowl.
Fold the spinach leaves through the salad, and squeeze in the juice from the blood orange. Have a taste and add more salt and pepper if you think it needs it, then pile onto warm plates and serve.
A leafy extra
The antennae-like leaves and stalks from the kohlrabi will keep in the fridge for 2-3 days. Toss them into a stir-fry with plenty of garlic, ginger and chilli, and fry for 3-4 mins, till tender with a slight bite.