Shaved kohlrabi, taramasalata and soft eggs
Cool, crisp kohlrabi and paper-thin lemon make a bright, crunchy contrast for creamy taramasalata, and soft, golden-centred eggs. A scattering of rye crispbread crumbs and pink peppercorns adds texture and gentle spice. Light on effort but full of balance, this is the kind of lunch that feels restaurant-worthy without becoming complicated.
Method
Using a mandoline or very sharp knife, slice the kohlrabi and lemon as finely as possible.
Place in a bowl with the white balsamic vinegar and olive oil, then toss gently to dress.
Bring a large saucepan of water to the boil. Place the eggs on a large, slotted spoon and carefully lower them into the water. Cook for 6½ minutes, then transfer to a bowl of iced water. Peel once cool enough to handle.
Divide the dressed kohlrabi between plates and add a spoonful of taramasalata. Top with the soft-boiled eggs, crispbread crumbs and a pinch of pink peppercorns.
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Ingredients
1 kohlrabi, peeled
1 tbsp olive oil
1 tbsp white balsamic vinegar
½ lemon, very thinly sliced
2 Seabright Sage eggs
200g good-quality taramasalata
Pinch of pink peppercorns
To serve
Rye crispbread crumbs