As hotter climate approaches, throw collectively this refreshing salad for a fast chunk, and benefit from the many well being advantages of including German turnip to your cooking repertoire. 

Components

• 1 massive cucumber
• 2 kohlrabi
• 454 g (4 cups) recent peas, shelled
• 1 massive orange, juiced
• 1 tsp Dijon mustard
• 1 tsp honey
• 4 tbsp olive oil
• 1 handful pea shoots, to garnish, elective
• salt
• freshly floor black pepper

Technique

Step 1.
Trim, halve, and minimize the cucumber into 5 cm (2-inch) items. Place in a colander, sprinkle with salt, and smash with a potato masher or fork. Go away to empty within the sink.

Step 2.
Trim and reserve the leaves from the kohlrabi, put aside for serving. Thinly slice the kohlrabi utilizing a mandoline or sharp chef’s knife.

Step 3.
Blanch the peas in a big saucepan of salted boiling water for 15 seconds. Drain and instantly refresh in a bowl of chilly or iced water. Drain and unfold out on kitchen paper to soak up as a lot water as attainable.

Step 4.
In a big mixing bowl, whisk collectively the orange juice, mustard, honey, oil, and a beneficiant pinch of salt and pepper. Add the smashed cucumber, kohlrabi slices, and blanched peas; toss to mix.

Step 5.
Unfold out the kohlrabi leaves on a serving platter. High with the salad and garnish with pea shoots, if utilizing.

Serves 4