A recipe adapted from Ottolenghi.

In a salad bowl, stir together 80g Greek yoghurt, 70g sour cream, 1 garlic clove, pounded with a little salt in a mortar and pestle, 2 tbsp lemon juice, 1 tbs olive oil, 2 tbsp finely shredded fresh mint, 1 tsp dried mint, ¼ tsp sumac.

Cut 2 medium purple kohlrabies into thin batons and place in the salad bowl. Cut a dozen red or purple radishes into small wedges, and add to the bowl.

Stir everything together, season with sea salt and white pepper.