Step 1

Slice the kohlrabi as thinly as possible – use a mandoline, ideally. Stack the slices on top of each other in manageable piles and cut into 2cm-wide strips to resemble very short tagliatelle. Transfer to a bowl with the lime juice and a teaspoon of flaked sea salt, toss and leave to marinate for 10 minutes.

Step 2

Make the sprinkle with the next seven ingredients in a small bowl with half a teaspoon of flaked sea salt.

Step 3

Meanwhile, put the ginger and three-quarters of a teaspoon of flaked sea salt in a mortar and pound to a paste. Transfer to a small bowl with the vinegar and two-thirds of the spring onion. Heat the oil in a small pan on a medium heat until warm, then pour over the ginger and spring onion, and leave to steep for 20 minutes.

Step 4

Drain the kohlrabi to get rid of the liquid that’s collected at the bottom of the bowl, then toss with the oil and ginger mixture. Transfer to a platter, sprinkle over the mixed seeds and nuts, and finish with the remaining spring onion.