Moroccan kohlrabi salad

Here is a myth about the Moroccan cuisine: It is a fatty kitchen.

I disagree. Long before healthy foods trends started, we ate a lot of fresh fruits and vegetables at home.

My mom would go to the market twice a week (!) to buy fresh produce. I remember her coming back with full baskets (Reusable, long before it was acceptable) and lay out zucchini for the couscous soup, eggplants, carrots and beets for salads, and Kohlrabi as well. It’s a bit sweet, crunchy and with a minimal dressing, it’s the perfect companion to a meat dish

• 1 big kohlrabi bulb

• ¼ c lemon juice

• 1 tsp. olive oil

• ½ tsp white pepper

• 1 tsp. salt

• 2 tbsp. chopped parsley

1. Peel the Kohlrabi off and cut it into wedges, like“fries”.

2. Add the rest of the ingredients. Mix well.