Kohlrabi Carpaccio with Prawns and Passion Fruit Sauce

Ingredients for 2 servings:

• 1 kohlrabi
• 8 prawns
• 100 g Lollo Rosso
• 100 g arugula
• 2 passion fruit
• 1 peach(s)
• 1 lemon(s)
• 50 ml oil (pistachio oil)
• 1 tsp honey
• chili powder
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

Peel the kohlrabi, cut into thin slices, and blanch in a pot of boiling salted water for 1-2 minutes, not forgetting to refresh. Scrape the pulp out of the passion fruit with a teaspoon, peel the peach, remove the pit, and place it in a bowl. Halve the lemon and add the juice of half a lemon with the teaspoon of honey, 2 pinches of salt, 2 pinches of chili powder, and the pistachio oil to the fruit. Beat everything with a hand blender until frothy. Fry the prawns in a pan with olive oil for about 3 minutes. Season with salt and remove from the pan. Drizzle with a few squeezes of lemon juice. You can also string the prawns onto a skewer. Arrange the kohlrabi slices on flat plates, place the washed Lollo Rosso and arugula in the center of each plate, and arrange the prawns on top. Drizzle the fruit sauce over the kohlrabi. Finally, grind some pepper over the top.