Directions:

• 1Preheat your oven 180°C.
• 2Remove leafy stems from radishes, clean and reserve. In a bowl, toss the radish bulbs with oil, salt and pepper. (Reserve one for fresh slices for serving!) Then place them on a lined baking tray, and bake in the preheated oven for 15 minutes.
• 3Meanwhile, slice the kohlrabi and apple into thin rounds (you can use a mandoline slicer for extra thin, evenly cut slices if you've got one!). Then use a knife to cut the rounds into matchsticks. Place the apple matchsticks in acidulated water (a big bowl of cool water with lemon juice). This will prevent them from going brown and will infuse them with a soft citrus flavour.
• 4Place the cleaned radish stems in a bowl or large jar with the mustard, maple syrup, lemon juice, and pinch of salt and pepper. Blitz with a stick blender. While blending, slowly pour in the oil so it emulsifies as you go. You can pour the dressing through a fine sieve or cheesecloth to remove any unblended bits.
• 5Ensure the radishes have had a little time to cool. Slice in half. Squeeze the water from the apple and kohlrabi and dry on to a paper towel.
• 6Place radishes, apple, kohlrabi, pine nuts and puffed rice in a large bowl. Pour over half of the dressing and toss together with your hands. Place the salad on a large platter, top with raisins and disks of thinly sliced fresh radish for a pop of colour. Serve with remaining dressing.

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