Kohlrabi salad with spinach, dates and nuts

Preparation

• Preheat the oven to 180 °C.
• Cut the bread to half and then cut into small triangles. Spread on a baking tray lined with baking paper. Add olive oil, salt and pepper to taste.
• Bake the pita bread in about 15 minutes until golden brown and crispy. Let it cool down.
• Peel the kohlrabi and cut into 4 mm thin strips.
• Cut the spring onions into thin, slanted rings.
• Remove the seeds from the dates and cut the fruit lengthwise into strips.
• Mix kohlrabi, spring onions, dates and baby spinach in a bowl.
• Then add the pita bread.
• For the dressing, whisk olive oil, vinegar and honey. Flavour with salt and pepper.
• Pour the dressing over the salad and serve with the roasted hazelnuts.