I tried growing kohlrabi this year along with the staples like courgettes and fennel. When the vegetables are this fresh and in their prime they are fantastic eaten as natural as possible.  I added this punchy dressing which added a slight pickle note to the finished salad.

Preparation - 15 minutes

Skill - easy

Serves 4

Ingredients 

1 kohlrabi, peeled and cut into matchsticks

1-2 medium, firm courgettes, sliced thinly

1 fennel bulb, sliced thinly

Dressing

¼ tsp caraway seeds, lightly toasted

¼ tsp fennel seeds, lightly toasted

Pinch chilli flakes

2 Tbsp apple cider vinegar

Juice of ½ orange

1 Tbsp grain mustard

5 Tbsp extra virgin olive oil

Sea salt flakes 

Cracked black pepper

Method

Combine the prepared kohlrabi, courgettes and fennel and toss together.  Leave in the fridge until ready to eat as you want it as crunchy as possible.

To make the dressing, lightly crush the toasted seeds and add to a small bowl.

Add a pinch of chilli flakes, vinegar, orange juice, mustard and oil.  Whisk together.

To assemble the salad; season the salad with salt and cracked pepper, drizzle over the dressing and toss the salad well so all the ingredients are coated in the dressing.

I like to let the salad sit for about 10 minutes so the dressing has time to seep into the vegetables.