Pickled Kohlrabi Mosaic with Burnt Fruits

First in a medium saucepan over a high heat, cover the diced beetroot in water and boil for 10 minutes. Strain the beetroot and set aside to cool.

To make the pickled kohlrabi, boil the white-wine vinegar, sugar and 50 ml (1¾ fl oz) of water together. Once it has boiled, add in the thinly sliced kohlrabi and remove from the heat and set aside.

Put 100 ml (3½ fl oz) of the olive oil in a blender along with the parsley, dill, cardamom, cumin, lemon juice, chilli and the pinch of salt. Blend on a high speed for around 30 seconds. Pour it out into a container and pour the remaining olive oil on top – you want it to split.

Put a cast-iron pan or heavy-based saucepan over a high heat until it is very hot. Add a tiny amount of oil and wait until it smokes, then add in the boiled beetroot, the apple, plum and diced kohlrabi and reduce the heat to low. Cook until it is slightly blackened and then pour over the red-wine vinegar. Remove from the heat and put the fruits and vegetables in a large mixing bowl. Dress with the herb purée and mix to combine. 

Place the mix on plates and cover half the dish with the kohlrabi slices so the colours soak through and it looks like a mosaic.