Kohlrabi and Blood Orange Salad (or any orange you fancy!)

Using a vegetable peeler, peel the outer, tough skin of the kohlrabi, then cut into matchstick sizes (julienne). Place in a medium bowl.
1 kohlrabi
Peel, then slice the oranges into rings. Or slice, then cut off the skin, whatever is easier for you.
3 blood oranges
Tear the mint leaves in half and add to the kohlrabi.
20 mint leaves
Chop the coriander leaves fairly finely and add to the bowl of kohlrabi and mint leaves.
2 sprigs fresh coriander leaves
Season the kohlrabi mix: with salt and pepper or with all of the salad dressing. Set aside.
1 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1 pinch salt, freshly ground black pepper, 1 Tbsp lemon juice
Take two salad plates and line with the orange slices, as in the images.
Pile the kohlrabi mix onto the oranges and scatter some cress. That's it, serve!
scattering of cress