Honey Glazed Kohlrabi, Apple & Walnut Salad with Mustard Seed Dressing

Serves 4
For the Salad
500g kohlrabi, peeled and cut into 2cm cubes
2 tbsp rapeseed oil
1 tbsp runny honey
50g walnut halves
1 red eating apple
1 lemon, juiced
2 large handfuls rocket
For the Dressing
1 tbsp wholegrain mustard
1 tsp Dijon mustard
1 tbsp soft brown sugar
3 tbsp red wine vinegar
4 tbsp rapeseed oil
1 tbsp parsley, finely chopped
Method
Preheat the oven to 190c / 375f / Gas Mark 5. Place the kohlrabi in a roasting tin with the oil and honey, season with salt & black pepper & toss all the ingredients together. Cook in the preheated oven for 15 - 20 minutes, then add the walnuts and cook for a further 5 minutes. Meanwhile core and slice the apple, squeeze over a little lemon juice to prevent browning, and set aside. Wash the rocket & drain well.
For the dressing, combine all the ingredients in a bowl and whisk together well. Pile the rocket, apple, kohlrabi and walnuts on 4 plates and drizzle with the dressing.