Kohlrabi with white beans, clementines and chervil
- Open the beans and drain. I like to give mine a little rinse to remove the gunky water they have been sitting in.
- Once rinsed place in a big mixing bowl with the olive oil and zest and juice of the lemon. Mix thoroughly.
- Crush the garlic to a paste and add to the bowl.
- Now, grab your clementines and with a knife and cut off just the skin part of either the top or the bottom. This will make them easier to peel. Peel them over the bowl of beans to catch any juices and essential oils which squirt off the skin peel each clementine. Now cut them horizontally through the centre, so you have two halves, now quarter each of those halves and add to the beans.
- Wash the radishes, peel the shallots and wash and peel the kohlrabi.
- Now you need to slice all the vegetables as fine as you possibly can. If you have a mandolin slicer then this is the time to use it! If not cut the veg into manageable sized pieces and take your time.
- Once you have your wafer thin slices add the lot to the bowl, finely shred up the chervil and add that too. If making in advance leave the chervil out until just before serving otherwise it goes a bit "meh".
- Mix the lot together and season to taste with salt and pepper. Tastes even better with a few hours chilling in the fridge, letting the flavours get to know each other.
- Perfect accompaniment to some crumbled feta, grilled fish or chicken or a great addition any buffet table.
- Can't find chervil? You could use dill or flat leaf parsley instead.