Shaved kohlrabi salad with pickled jalapeño dressing

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

Ingredients

• 100 g natural yogurt
• 35 g pickled jalapeños , finely sliced, plus 2 tbsp brine from the jar
• 2 kohlrabi (about 900g), finely shaved using a mandoline
• 1 red chilli , finely sliced
• 10 g dill , roughly chopped
• 30 g salted peanuts , roughly crushed
• 1 tbsp extra virgin olive oil (optional)

Steps

1. Whisk the yogurt, jalapeño brine and some seasoning together in a large bowl.
2. Add 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.