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Ingredients

Yield: 8 servings

For the tea:

  • 4 cups boiling water
  • 4 tablespoons loose leaf black tea
  • 8 tablespoons sugar
  • 1 cup peanuts, toasted

For the fennel and kohlrabi:

  • 1 head of fennel, trimmed and thinly sliced
  • 1 kohlrabi, peeled and thinly sliced
  • Juice from two lemons
  • 1 teaspoon Maldon sea salt flakes

Preparation

Step 1

Place the fennel and kohlrabi in a medium bowl and toss with the lemon juice. Cover and let marinate for at least 2 hours in the refrigerator.

Step 2

Bring the water to a boil in a saucepan or tea kettle. Add the tea leaves and sugar and boil for 10-15 minutes.

Step 3

While the tea boils, place the peanuts in a skillet over medium heat and toast until golden and fragrant, about 5 minutes.

Step 4

Strain the tea into small heat proof glass cups and sprinkle with a handful of peanuts.

Step 5

When ready to serve, toss the fennel and kohlrabi and sprinkle with sea salt flakes. Enjoy with the tea!

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