Crisp, juicy strips of kohlrabi and peppery rocket make a light salad all brought together by a garlicky caper dressing.
1 large kohlrabi, peeled
2 large handfuls rocket
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, crushed
2 tablespoons capers
sea salt and freshly ground pepper
Dressing: Whisk all the ingredients, except the capers, together and season. Stir in the capers.
Salad: Peel the kohlrabi, removing all the tough skin until you are down to the white flesh. Cut into quarters then shave thinly on a mandolin. Place in a large bowl and toss with half the dressing, turning to coat well. Add the rocket and toss together lightly.
Transfer to a serving bowl and spoon over the remaining dressing along with a grind of pepper. Serve immediately.