Peal the kohlrabies and remove the leaves. Now take 1/2 of a kohlrabi and start to slice into very thin slices.
Mix 100ml olive oil (for seasoning) with the balsamic vinegar, agave and sea salt. Marinate the kohlrabi slices within this mixture.
Cut the rest of the kohlrabies into small cubes of 1.5mm.
Start to peel the pears and slice them, lengthwise and 1cm thick. Pour some olive oil in a pan and sear the pear slices on one side over a high heat and season with salt. Let it cool down and cut them in brunoise.
Mix the kohlrabi and pear brunoise together and add sea salt for seasoning. Add some chopped basil to the mixture.
Wash the radish thoroughly. Grate it and bring to taste with the white balsamic vinegar.
Drain the water from the tofu and put it in a blender. Add the miso, hazelnut paste and Hazelnut Drink. Mix in the sea salt and pour in the oil gently while mixing.
Start to pour out the kohlrabi and pear mixture on to a plate and top it off with the grated black radish and the hazelnut cream. Cover the dish with the marinated kohlrabi and finally garnish the plate with some greens, e.g. purslane, parsley. Enjoy!
Special thanks to chef Nicolas Decloedt for creating this delicious recipe.