Ingredients

• about 2/3 cup cooked, peeled fava beans
• a few lettuce leaves
• 1 kohlrabi
• 1 bunch of fresh tarragon
• 2 handfuls of cherries
• 60 g feta cheese
• 4 tablespoons extra virgin olive oil
• 2 tablespoons maple syrup or honey
• 2 tablespoons lime juice
• 1/2 tablespoon finely chopped parsley
• 1 teaspoon pink peppercorns

Preparation

1. Cook the fava beans in salted water, let cool and peel. Measure out the amount needed. Place lettuce leaves on a plate. Grate the kohlrabi into thin flakes, place on the lettuce, sprinkle with tarragon leaves and halved, pitted cherries.
2. Crumble the feta and sprinkle over the salad. In a bowl, mix olive oil with syrup, lime juice, parsley, pink peppercorns ground in a mortar, season with sea salt and freshly ground pepper, and drizzle over the salad.