1 Bring a large pot of salted water to a boil. Meanwhile, trim and peel carrot.
2 Trim and peel kohlrabi. Cut carrot and kohlrabi on a mandoline into very thin slices.
3 Rinse the peas, pat dry and remove any strings. Halve large peas if necessary.
4 Blanch the vegetables in the boiling water until crisp-tender. Drain, rinse under cold water and drain well.
5 Squeeze out the lime juice into a small bowl. Season with salt, pepper and sugar and then whisk in the oil.
6 Rinse the basil, shake dry, pluck leaves and cut into strips.
7 Serve the lukewarm vegetables on a plate drizzled with the lime vinaigrette and sprinkled with basil.