Kohlrabi and Carrot Salad with Harissa

Directions

1. With a paring knife, generously peel away the rough skin of the kohlrabi, cutting away any woody bits. Slice the remaining white root into thin slices and cut into matchsticks (or use a mandolin to julienne). Toss in half of the lemon juice to prevent the kohlrabi from discoloring.
2. Scrub or peel the carrots and cut into similarly sized matchsticks as the kohlrabi.
3. In a dry skillet, toast the fennel seeds until fragrant, and crush with a mortar and pestle.
4. Mix together the remaining lemon juice, harissa, and crushed fennel seeds, and then whisk in the olive oil.
5. Toss the kohlrabi and carrots with the harissa dressing. Sliver the mint leaves, dice up the feta, and stirs into the salad. Taste and add more harissa or salt or a pinch of sugar depending on the spiciness/saltiness/sweetness of your harissa. Enjoy.