The recipe for this salad I took from the book of two wonderful chefs Gotama Ottolenghi and Sami Tamimi. A very spicy salad is served as a Meze appetizer for meat dishes. Crispy kohlrabi in cream sauce with spicy additives.
This salad is served as an appetizer in the London restaurant of the authors of this wonderful book.
Peel the kohlrabi and cut into cubes.
Finely chop the garlic and mint.
Mint is taken both fresh and cool according to the recipe, but I decided to limit myself to fresh.
Add lemon juice, olive oil, crushed garlic and mint to the yogurt.
Add salt and pepper with black pepper to taste.
Mix everything with the cabbage and let it brew.
When serving, sprinkle with plenty of oil and sprinkle with sumac.
