- 1 large cucumber
- 2 kohlrabi
- 454 g (4 cups) fresh peas, shelled
- 1 large orange, juiced
- 1 tsp Dijon mustard
- 1 tsp honey
- 4 tbsp olive oil
- 1 handful pea shoots, to garnish, optional
- freshly ground black pepper
Trim, halve, and cut the cucumber into 5 cm (2-inch) pieces. Place in a colander, sprinkle with salt, and smash with a potato masher or fork. Leave to drain in the sink.
Trim and reserve the leaves from the kohlrabi, set aside for serving. Thinly slice the kohlrabi using a mandoline or sharp chef’s knife.
Blanch the peas in a large saucepan of salted boiling water for 15 seconds. Drain and immediately refresh in a bowl of cold or iced water. Drain and spread out on kitchen paper to absorb as much water as possible.
In a large mixing bowl, whisk together the orange juice, mustard, honey, oil, and a generous pinch of salt and pepper. Add the smashed cucumber, kohlrabi slices, and blanched peas; toss to combine.
Spread out the kohlrabi leaves on a serving platter. Top with the salad and garnish with pea shoots, if using.