Bean and Pepper Salad
Rinse beans and blanch in boiling salted water for about 8-10 minutes. Drain well and let cool.
Rinse and halve peppers, remove seeds and cut lengthwise into thin strips. Peel and cut the kohlrabi into strips.
Beat the yogurt, 2 tablespoons of oil, lemon juice, garlic, salt and pepper vigorously into a creamy sauce. Stir in the parmesan.
Mix the beans, peppers and kohlrabi in with the sauce. Pluck tarragon leaves and stir in. Distribute the salad into bowls, season with pepper and serve immediately.