Fennel, Kohlrabi, Shoyu Walnuts and Balsamic Figs in Orange Juice with Rocket and Oregano

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This dish is a delight! It uses balsamic figs, dried figs soaked in balsamic vinegar, and shoyu walnuts, walnuts soaked in soy sauce, entertains with the harmony of diverse aroma, crunchy texture and freshness. Looking back, I would serve the figs, kohlrabi, fennel and walnuts with the orange juice in a small bowl so the orange juice doesn’t wander around by the greens. That way, the juice will reach further up in the bowl making the dish even fresher!

Serves 2. Prep time: 15 min plus at least 3 hours of soaking


2 dried figs, soaked in balsamic vinegar, chopped in cubes
2 walnuts, soaked in soy sauce/tamari, chopped
2 stalks of fennel, cut into slices in a very sharp angle
1/2 kohlrabi, cut into pieces
2 cups rocket
1 sprig oregano, leaves separated from sprig
1 tbsp hemp seeds
juice of one lemon
2 tsp balsamic vinegar
2 pinches of cinnamon
juice of 1 orange


Place the figs, walnuts, fennel and kohlrabi into a bowl. Do the same with the oregano and rocket. Combine the lemon juice, balsamic vinegar cinnamon and salt and pour over the rocket. Add the orange juice on the kohlrabi and fennel and enjoy immediately : )

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