The absolute welcome of spring. The humble kohlrabi –for Cypriots, “Kouloumbra”- makes an excellent addition to any salad. We Cypriots, are used to eating it thickly sliced, sprinkled with salt and lemon juice, but sliced thinly it adds delicious crunch and taste to salads. For this recipe, I combined it with fennel and apples and used a tangy, yogurt dressing, which elevated the dish. I sprinkled some dried cranberries and pistachios to add extra sweetness and extra crunch. Continue reading →