Kohlrabi carpaccio, burnt orange, Melissa Cress pesto

• 4 punnets Melissa Cress
• 2 blood oranges
• 2 kohlrabi
• 1tsp pine nuts
• Lemon juice of ½ lemon 
• Zest of ½ lemon
• 1tbsp grapeseed oil
• 1 pinch salt and pepper

• To make the pesto, blend together 2 punnets of Melissa cress, the lemon juice, zest, grapeseed oil, pine nuts and season.
• Peel and slice the kohlrabi with a mandolin and place on the plate.
• Soak the slices in water with a bit of lemon juice for 30 minutes, then drain them, and lay on kitchen paper to remove the excess of water.
• Cut some segments out of the blood orange and burn/blow torch them. If blood oranges are out season, pink grapefruit would also work well.
• Arrange the slices of Kohlrabi at the bottom of the plate and add the orange segments.
• Drizzle some Melissa pesto and finish with fresh Melissa.
• Serve.

Note:

Halloumi cheese can be used to make the pesto instead of the pine nuts if you need to cater for allergies.

Recipe: Franck Pontais