1 or 2 kohlrabi’s
10 shishito peppers
small bunch of wasabina
1 pot of crème fraiche
2 garlic cloves, grated
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!