Grilled kohlrabi with dill dressing

Lime brooms, green skin grating and fruit squeezing. Roast kohlrabi thinly and cook in pan with plenty of water, salt and 2 tbsp lime juice in approx. 15 min. Allow the kohlrabi to cool, halve and cut into slices. Drip slices with 2 tbsp oil. In bowl dressing beat 2 tbsp oil, lime grater, 1 tbsp lime juice and garlic. Stir in the capers and dill. Season dressing to taste with salt and pepper.

Heat up the grill pan. Sow Kohlrabi in 3-4 portions on high heat on both sides. Keep roasted portions warm in warm oven or on hot plates under aluminum foil. Stir dressing and pour over kohlrabi. Delicious with fried fish or chicken.