From River Cottage Veg by HFW - Serves 4

1 Kohlrabi, peeled and sliced into paper-thin rounds with a veg peeler

1 1/2 to 2 oz hard Goat Cheese

A few Sprigs of Thyme, coarsely chopped

OR 1 Tb (more or less) rough chopped Parsley

1/2 Lemon

Extra Virgin Olive Oil

Good Salt and freshly ground Black Pepper

*Green Mizuna

Lay the kohlrabi slices out on a serving plate, overlapping them to almost cover the surface.  Shave over some goat cheese - again using the vegetable peeler.  There’s no need to cover the kohlrabi.  Sprinkle on the thyme, and or parsley, squeeze over a few drops of lemon juice, and trickle on a little oil.  Season with salt and pepper.  I am adding *Green Mizuna to this recipe and would suggest that you put the kohlrabi on a thin bed of the mizuna, similar to the arugula used when serving beef carpaccio.