On the recommendation of a friend I went to a vegetable stall I had walked past many times but never shopped at. It had recently been taken over by new management, and so stocked all sorts of middle class paraphernalia like purple carrots and Jerusalem artichokes. However, snarky as I may sound, I must confess that I also adore unusual vegetables, and was immediately won over by a particularly ugly little green kohlrabi. Once I got home, he was julienned into a little salad inspired by the recipe cited below, and the bottom of my fridge. Enjoy.
p.s. I enjoyed this as a sort of starter while waiting for the water for my gnocchi to boil. I ate it just because I was impatient and hungry, but it actually went beautifully with the gnocchi and pesto! So I would recommend serving it with that if you fancy.
medium sized and sweet apples (I used braeburn)
lemon (make sure it is very juicy, and has an unwaxed skin since it is one of the key elements to this dish)
flaky sea salt
black pepper to taste
In This Recipe
Place your pumpkin seeds in a pan over a medium heat and toast, shaking the pan regularly. Take the pan off the heat as soon as most of them have started popping. Try not to burn any, as they will taste bitter. They should taste quite strong and, well, nutty, once toasted properly, and be cracked all over.
Meanwhile chop everything. Take the tender celery, including the leaves, and chop into very thin half moons. Then, cut the apples in half, take out the core, and chop first into thin half moons and then into strips. Peel, and top and tail the kohlrabi, then cut in half and do the same. Finely chop the dill.
Put all the prepared ingredients into a bowl. Add the salt, oil and the juice and zest of your (hopefully) well behaved lemon. Add a little bit of pepper, toss, and then adjust seasonings to taste.
This goes particularly well with salty dishes such as pesto and pasta or hams.