Method

• Peel and finely grate the kohlrabi, carrots and apple – a mandolin with a grater blade is perfect for this, if you have one
• Transfer to a wide, shallow serving bowl
• Add the lemon juice and the roasted peanuts
• Heat the oil in a small saucepan and add the mustard and cumin seeds
• when the seeds start to ‘pop’, remove from the heat and pour over the kohlrabi mixture
• season well and toss to mix thoroughly
• serve at room temperature