by Nina Pope posted Thu 15th Sep '11

Ingredients

• Thyme, 1 tsp fresh leaves
• Kohlrabi, 1 medium or 2 small
• Lemon Juice, 1
• Salt and Pepper, Freshly Ground
• Anchovy Fillets, cut into thin strips
• Cheese, 50g Hard Goat's
• Rapeseed oil, 2 tbsp

Method

Peel the kohlrabi, slice it into thin slivers with a vegetable peeler and divide these between four plates (or even one larger platter). Scatter the strips of anchovy fillet on top of the kohlrabi, then shave the goat's cheese over, again using a vegetable peeler. Sprinkle on the thyme leaves, squeeze over a spritz of lemon juice and trickle on a little rapeseed oil. Season with salt and pepper to taste, and serve at once.

Background

Some one recommended this Hugh Fearnley Whittingstall idea to me and I thought it seemed a bit unpromising but now I am addicted to it - I take a veg. peeler to my allotment to make it on the spot for lunch!