A delightful and easy-to-make salad combining fresh vegetables, eggs, and a creamy dressing, perfect for a quick lunch.
Place the carrots and kohlrabi in a small pot, cover with water, and bring to a boil. Simmer until tender yet firm, about 8 minutes. Drain and let cool.
Cut the vegetables into similar-sized pieces to ensure even cooking.
In a mixing bowl, combine the cooked carrots, kohlrabi, feta cheese, dill, chili pepper, and black pepper.
Toss gently to avoid breaking the feta too much.
Add the yogurt to the bowl and mix until the ingredients are well coated.
Use a whisk to ensure the yogurt coats all ingredients evenly.
Peel the hard-boiled eggs and mash them with a fork in a separate bowl. Add the mashed eggs to the salad and mix gently.
Mash the eggs to your preferred consistency for a chunkier or smoother texture.
Serve the salad in individual bowls and enjoy immediately.
Garnish with extra dill or a sprinkle of chili flakes for presentation.
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