Kohl Rabi Salad
Growing up in a Mediterranean family this has always been put on the table as a side dish to our big Greek barbeques. My mum has always kept it very simple but I've added a little extra flavour with fennel fronds, alternatively fresh thyme works really well too. So simple to make, rich in vitamin C with a radishy, water chestnutty crunch, there's not much here not to like!
2 medium or 3 small kohlrabi
Juice of 1/2 lemon (or more if preferred!)
2 tbsp of rapeseed or extra virgin olive oil
Finely chopped fennel fronds (or a few sprigs of roughly chopped thyme)
Sea salt and freshly ground black pepper
Peel and slice the kohlrabi into thin slivers, toss them in the lemon, oil, salt and pepper.
Arrange the slices on to a plate, as pictured and sprinkle on the fennel fronds and serve.