Fennel, kohlrabi and celery with toasted farro

Instructions

1. Using a mandoline, thinly shave half the kohlrabi (reserve remaining kohlrabi for another use) and place in a bowl of iced water. Remove celery leaves and reserve. Thinly shave fennel and celery, then place in a separate large bowl of iced water with reserved celery leaves. Refrigerate everything until ready to serve.
2. Drain farro and pat dry on a paper towel. Heat 2 tbsp olive oil in a small frying pan over medium heat and cook farro, stirring until golden (4 min). Add honey and salt to taste and stir until honey caramelises (2 min), then immediately transfer mixture to a bowl.
3. Drain vegetables and spread out on a clean tea towel and pat dry. Whisk remaining olive oil and lemon juice in a large bowl until combined, then season to taste.
4. Combine kohlrabi, celery, celery leaves and fennel in a bowl. Drizzle with lemon dressing and scatter with toasted farro and herbs.