Name: Kohlrabi, watermelon, tofu, mangetout, curry leaves and candied walnuts
Yield: For 6 as a starter
Ingredients: 50 g (1¾ oz./¼ cup) dark ‘molasses’ sugar (muscovado, brown or Demerara, or use a dark honey or treacle); 100 g (3½ oz./1 cup) walnut halves; 2 tbsp cornflour (cornstarch; or use rice flour or wheat flour); 350 g (12 oz.) silken tofu; oil for deep-frying; 3 tbsp curry leaves, taken off the stem; 1 medium kohlrabi (300 g/10½ oz.), peeled and thinly shredded or julienned; 1 kg (2 lb. 4 oz.) chunk watermelon, skin removed to give you about 700 g (1 lb. 9 oz.) flesh, cut into cubes; 100 g (3½ oz.) mangetout (snow peas), blanched, refreshed and sliced diagonally into thirds; 3 tbsp extra virgin olive oil; 2 tbsp lemon juice; 2 tbsp snipped dill

Preparation info

For
6
as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Kohlrabi is a most peculiar-looking vegetable that I remember eating as a child (my grandmother was a terrific gardener and grew them). Then, we always had them steamed and tossed with butter, but in fact they are even better raw as they’re nice and crunchy. This process of candying the walnuts is really worth the effort, but if you don’t have time, you can replace them with toasted nuts – although they keep for 2 weeks in a sealed jar so you can make them in advance. If you can’t get curry