fresh kohlrabis, not woody, unpeeled
hot green pepper (serrano), diced
full-fat feta cheese
Half a bunch of thyme leaves, separated from the stems
unhulled roasted sesame seeds
Extra-virgin olive oil
Roasting hard vegetables on charcoal is a technique I adore: The charred crust absorbs sweet-smoky flavors that penetrate into the vegetable. It’s a technique suitable for similar vegetables, like turnips, beets, and celeriac.
- Light a charcoal grill and wait for the coals to turn white. Place the kohlrabis on the coals and roast for about an hour. Turn them every 10 minutes or so, until the skin is completely blackened and the kohlrabi softens, using a skewer to check whether the kohlrabis are soft enough. If a charcoal grill is unavailable, roast the unpeeled kohlrabi on a bed of kosher salt at 480°F for approximately 1½ hours.
- Once the kohlrabis are soft, remove them from the grill/oven and allow to cool slightly. Now peel them carefully, removing the charred outer skin to reveal the amber-colored kohlrabi. This stage can be done in advance.
- To serve: Heat the kohlrabis in the oven, then place them in the center of a serving dish. Drizzle generously with the olive oil, season with a little salt, and scatter the remaining ingredients around the kohlrabis.