Kohlrabi, Lemon And Dill Salad

1. 1

   Place your pumpkin seeds in a pan over a medium heat and toast, shaking the pan regularly. Take the pan off the heat as soon as most of them have started popping. Try not to burn any, as they will taste bitter. They should taste quite strong and, well, nutty, once toasted properly, and be cracked all over.

2. 2

   Meanwhile chop everything. Take the tender celery, including the leaves, and chop into very thin half moons. Then, cut the apples in half, take out the core, and chop first into thin half moons and then into strips. Peel, and top and tail the kohlrabi, then cut in half and do the same. Finely chop the dill.

3. 3

   Put all the prepared ingredients into a bowl. Add the salt, oil and the juice and zest of your (hopefully) well behaved lemon. Add a little bit of pepper, toss, and then adjust seasonings to taste.

4. 4

   This goes particularly well with salty dishes such as pesto and pasta or hams.

* Per serving · 4 servings · Values may vary.

No additional tips available.