[highlight]INGREDIENTS[/highlight]

snack

1  or 2 kohlrabi’s
sunflower oil
10 shishito peppers
salt
ground pepper

DIP SAUCE

small bunch of wasabina
1 pot of crème fraiche
1 lime
2 garlic cloves, grated

[highlight]INSTRUCTIONS[/highlight]

1. Start with the dipsauce so the flavours can be enhanced:

2. Finely chop the wasbina  and grate the garlic. Mix  them with the crème fraiche,  a squeeze of lime juice and a good pinch of black pepper. Stir and set aside in the fridge.

3. Peel the kohlrabi and slice in chunky batons, then steam for a minute or 5.

4 .Pre heat a grill pan and add a glug of sunflower oil. Grill the batons until brown and crispy on the edges, pile on a plate and sprinkle with salt.

5. Continue to grill the shishito peppers and add to your snackplate with the dipsauce and extra slices of lime. Tuck in!