Kohlrabi Cilantro Salsa

• 1 large kohrabi (any colour)
• 3-4 medium diced tomatoes
• 1 large yellow onion
• 1 deseeded and diced bell pepper
• 2-3 minced cloves of garlic
• 1 washed and chopped bunch of cilantro (including the stems)
• 1 can of black olives
• 1 can of sweet corn
• 1-5 chilies (depending on your tolerance)
• 1 lemon
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 3 tablespoons olive oil
• 1 teaspoon worcestershire sauce
• 1 teaspoon black sesame seeds (for garnish)

1. Peel all the skin off the kohlrabi, including the fibrous inner layer, until only the white inside remains. Slice into thin, 5 milimeter slices. Cut the slices into thin sticks and then dice into small pieces.
2. Place the kohlrabi into a large mixing bowl.
3. Open the can of olives and drain most of the water (I added a little into my salsa for flavour). Smash olives with the flat side of knife and chop into rough pieces or you could just crush the whole olives in your hands. Add to the kohlrabi. Drain the can of corn and add to the mix.
4. Add all of the remaining ingredients and mix well. Garnish with cilantro leaves and sesame seeds.
5. Dip chips for a snack, top on toast with an egg for brunch or just dig in with a spoon.

tomatoes, yellow onion, bell pepper, garlic, cilantro, black olives, corn, chilies, lemon, salt, cracked black pepper, olive oil, worcestershire sauce, black sesame seeds

Taken from food52.com/recipes/32771-kohlrabi-cilantro-salsa (may not work)