Step 1

Preheat oven to 200C. Combine olive oil, paprika and smoked paprika in a bowl, add kohlrabi wedges and mix well to coat. Season with fine sea salt and freshly ground black pepper, transfer kohlrabi and any paprika oil leftover in the bowl to a baking tray and roast 25-30 minutes or until tender and golden.

Step 2

Meanwhile place feta and yoghurt into a small food processor and blend until smooth.

Step 3

Finely chop coriander, lemon zest and garlic and transfer to a small bowl. Add finely chopped jalapeno and olive oil. Season with a little salt.

Step 4

To serve, spoon whipped feta onto a serving plate, spreading it to cover the base. Top with roasted kohlrabi (plus any paprika-stained oil from the tray) and coriander jalapeno sauce. Serve hot or at room temperature