Elevate your summer dinner parties with this kohlrabi salad that’s salty, briny and a little spicy. Beautiful on a platter, it can be assembled in minutes
Prep:15 mins
Serves 4
100g natural yogurt35g pickled jalapeños, finely sliced, plus 2 tbsp brine from the jar2 kohlrabi (about 900g), finely shaved using a mandoline1 red chilli, finely sliced10g dill, roughly chopped30g salted peanuts, roughly crushed1 tbsp extra virgin olive oil (optional)
STEP 1Whisk the yogurt, jalapeño brine and some seasoning together in a large bowl.STEP 2Add the kohlrabi and toss well using your hands. Arrange over a serving platter, then scatter over the jalapeño and chilli slices, the dill and peanuts. Drizzle over the olive oil, if you like.
