I bloody love kohlrabi. It has a sort of almost nutty but subtle flavour, it’s crunchy and it watery so it just feels and is healthy. It would also work well with de-seeded green crisp cucumbers of the kind I have only ever found in the Turkish shops in North London – or better still grown on my old allotment in N15. You could also use any nut oil, such as hazelnut or walnut instead of olive oil.
½ pack of roquefort
Few sprigs of fresh flat leaf parsley
Stick of celery (optional)
Olive Oil (
Peel and slice the kohlrabi, then turn the slices flat and slice them so that you have thick matchsticks.
Spread the matchsticks evenly on a flat salad dish and crumble over the Roquefort. Sprinkle over some olive oil and a much smaller amount of lemon juice
Serves 2 or more if you are doing a whole load of different plates