Kohlrabi, Pine nut & Parsley Salad

I have eaten Kohlrabi before but I have never cooked with it. Thanks to my regular seasonal organic box from here it gets me using veggies which I might not usually buy. 

Kohlrabi is from the brassica family and tastes like a cross between the inside of the stem of a broccoli and a radish. It's sweet, crisp, fresh and has a very slight kick to it. 

There are many ways to cook this vegetable but I prefer it raw. Kohlrabi is high in vitamin C, B6, Thiamin and has good amounts of minerals like Iron, Calcium, Potassium and Manganese.

I was pretty pleased with this salad, it's so simple and really, really delicious. If you can find a pomegranate you could use that rather than the currants or you could use both.

This salad needs to be served as soon as it's made.

INGREDIENTS
Serves 2 as a light lunch or 4 as a side

1 Kohlrabi

A big handful of Parsley
A small handful of currants

50g Pine nuts

Dressing

1 Clove of spring garlic or half a clove of regular garlic
Juice of half a lemon
1/2 Tsp of dijon mustard
7 Tsp olive oil
1 Tsp good quality sea salt
2 Tsp maple syrup
A big pinch of sumac

DIRECTIONS

Peel the Kohlrabi with a knife, thinly slice and cut into batons. Lightly toast the pine nuts in a dry frypan, allow to cool. Add the pine nuts, chopped parsley and currants.

Whisk the dressing with a fork until emulsified. 

Toss and serve.

Enjoy!