0.5 tsp szechuan peppercorns, crushed / from the mill
1 tbsp peanuts, roasted and salted
600 g kohlrabi
3 tbsp lime juice
20 g fresh ginger, peeled and roughly chopped
1 tbsp rice vinegar
60 ml sunflower oil
flaked sea salt
Directions
Put the first six ingredients into a small bowl with ½ teaspoon of flaked sea salt.
Slice the kohlrabi as thinly as possible, on a mandolin if you have one (or use the appropriate attachment on a food processor). Stack the slices on top of each other in manageable piles and slice into 2cm-wide strips (to resemble short flat noodles). Put into a bowl with the lime juice and 1 teaspoon of flaked sea salt, toss together and set aside for 10 minutes.
Meanwhile, put the ginger and ¾ teaspoon of flaked sea salt into a pestle and mortar and pound to a paste. Place in a small bowl with the vinegar and two-thirds of the spring onions. Heat the oil in a small pan on a medium heat until warm, and add to the bowl of ginger and spring onions. Set aside for 20 minutes for the flavours to melt.
Drain the kohlrabi to get rid of most of the liquid that will have collected, then toss with the oil and ginger mixture. Transfer to a platter, sprinkle over the mixed seeds and nuts, and finish with the rest of the spring onions.
Original source:Ottolenghi (Flavour); only reproduced here for personal archiving purposes, credits go to original authors.