Carpaccio of Kohlrabi and Fried Goat Cheese

Remove the skin from the kohlrabi, soften whole in salted water and cool. Wash the lemon well with hot water, pat dry and grate about 1 tsp of peel. Squeeze the lemon on it. Mix the juice with the peel and powdered sugar. Cut the kohlrabi into narrow slices and spread evenly on two plates in a fan shape. Season with salt and pepper and drizzle with the juice of one lemon.

Cut the goat cheese into slices about 3 cm thick. Turn it like a cutlet in flour on the other side, pull it through the beaten egg and coat it with the bread crumbs. In a frying pan with olive oil, toast the cheese slices on both sides until golden brown. Place the goat cheese on the kohlrabi in the center of the plate and drizzle with pumpkin seed oil. Rinse, dry and chop the chives. Sprinkle over the plates and bring to the table.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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