Mushrooms with kohlrabi and herbs

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Serves 4 as a main dish, 6-8 as a side:
2-3 shallots, finely chopped
2 kohlrabi bulbs, peeled and thinly julienned
4-5 tbsp coconut nectar
5-6 tbsp unfiltered, organic apple cider vinegar
Approximately 400g (4 cups) button mushrooms, washed and thinly sliced
1/2 tsp of Himalayan pink salt and pepper
A handful of fresh flat leaf parsley, chopped
A small handful of fresh mint, chopped
5-6 tbsp organic, cold pressed extra virgin olive oil
1 small bunch of spring onions, chopped
3-4 tbsp raw pumpkin seeds (optional)
Pomegranate seeds to decorate (optional)

Whisk together the coconut nectar and apple cider vinegar in a large bowl. Add the shallots and kohlrabi to the bowl, stir through the dressing and allow them to marinate for about an hour. Finally, mix in all of the remaining ingredients, except the seeds; making sure they are all coated well in the dressing. Season and serve with sprinkle of pumpkin seeds and or pomegranate seeds.

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