This dish takes a vegetable that is usually cooked and presents it raw, allowing the full flavor to be enjoyed. As with the fennel and courgette, it’s important for the kohlrabi to be thinly sliced and prepared with care to ensure the best possible texture for a salad.  

The key thing is to make sure the kohlrabi is fresh – if you cut into a kohlrabi and it’s dry inside, it’s too old and won’t taste good. You want it to have some moisture. This dish has a little hint of spice from chili flakes, which works well. I like to serve it as part of a selection of small plates or as a starter rather than as a side dish, as it’s quite robust.