Kohlrabi carpaccio, burnt orange, Melissa Cress pesto


  • 4 punnets Melissa Cress
  • 2 blood oranges
  • 2 kohlrabi
  • 1tsp pine nuts
  • Lemon juice of ½ lemon 
  • Zest of ½ lemon
  • 1tbsp grapeseed oil
  • 1 pinch salt and pepper


  • To make the pesto, blend together 2 punnets of Melissa cress, the lemon juice, zest, grapeseed oil, pine nuts and season.
  • Peel and slice the kohlrabi with a mandolin and place on the plate.
  • Soak the slices in water with a bit of lemon juice for 30 minutes, then drain them, and lay on kitchen paper to remove the excess of water.
  • Cut some segments out of the blood orange and burn/blow torch them. If blood oranges are out season, pink grapefruit would also work well.
  • Arrange the slices of Kohlrabi at the bottom of the plate and add the orange segments.
  • Drizzle some Melissa pesto and finish with fresh Melissa.
  • Serve.


Halloumi cheese can be used to make the pesto instead of the pine nuts if you need to cater for allergies.

Recipe: Franck Pontais

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