Place carrots and kohlrabi in iced water for 30 minutes. Drain and place in a large bowl.
To make dressing, heat lemon zest, juice, oil and honey in a small pan over medium heat for 1 minute or until simmering. Remove from heat and whisk in orange-blossom water to combine. Season with salt and pepper.
Reserve 2 tbs dressing, then pour remainder over carrots and kohlrabi, and toss to combine. Spoon over labneh, drizzle salad with reserved dressing and scatter with mint, to serve.
* Kohlrabi is a member of the cabbage family, with a similar flavour to turnip. It is available from selected greengrocers.
* Orange-blossom water is from specialist and Middle Eastern food shops.
* Labneh, from Middle Eastern food shops and delis, is a type of cheese that is made by draining the moisture from yoghurt.
As seen in Feast Magazine, Issue 16, pg74.
Photography by John Laurie & Brett Stevens
To make dressing, heat lemon zest, juice, oil and honey in a small pan over medium heat for 1 minute or until simmering. Remove from heat and whisk in orange-blossom water to combine. Season with salt and pepper.
Reserve 2 tbs dressing, then pour remainder over carrots and kohlrabi, and toss to combine. Spoon over labneh, drizzle salad with reserved dressing and scatter with mint, to serve.
* Kohlrabi is a member of the cabbage family, with a similar flavour to turnip. It is available from selected greengrocers.
* Orange-blossom water is from specialist and Middle Eastern food shops.
* Labneh, from Middle Eastern food shops and delis, is a type of cheese that is made by draining the moisture from yoghurt.
As seen in Feast Magazine, Issue 16, pg74.
Photography by John Laurie & Brett Stevens