Carpaccio with Orange, Kohlrabi and Wild Rocket-Peanut Pesto

Ingredients

• 2 kohlrabi
• 3 oranges
• 60 ml olive oil
• 2 tsp lemon juice
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, dry, and shake off the wild rocket leaves; pluck the leaves from the stems. Set aside 1/3 of the leaves for garnish. Roughly chop the peanuts and toast them in a dry pan until fragrant. Reserve 20 g of peanuts; combine the remaining peanuts with the leftover rocket leaves, olive oil, and lemon juice in a food processor or mortar to make pesto. Season with salt and pepper.

2. 2.

   Peel the kohlrabi and slice it very thinly on a mandoline if possible. Peel the oranges with a knife and cut into thin slices. Arrange the kohlrabi and orange slices fan‑shaped on plates. Brush the pesto over the slices and garnish with the reserved rocket leaves and remaining peanuts.