Roast the sunflower seeds in a pan without fat while turning them golden brown. Let them cool down on a flat plate. In the meantime clean, wash and quarter the radishes. Wash radish leaves (approx. 60 g) thoroughly, spin dry and put aside.
Clean, peel and slice the kohlrabi into thin slices. Wash kohlrabi leaves (approx. 100 g) thoroughly, spin dry and put aside. Peel garlic and chop finely. Grate cheese finely.
In a narrow, tall container, mix the radish leaves, about half of the kohlrabi leaves, garlic, 75 g cheese, sunflower seeds, up to about 2 teaspoons, and oil with a hand blender to a fine pesto.
Season to taste with salt and pepper. Set aside covered.
For the soufflé, finely chop the remaining kohlrabi leaves. Separate the eggs. Heat the fat in a saucepan and sauté the flour while stirring. Slowly add milk while stirring and heat while stirring, place in a mixing bowl.
First stir cream cheese, then egg yolks individually into the mixture. Add 50 g cheese and kohlrabi leaves, season with salt and pepper. Beat the egg whites with the whisks of the hand mixer until stiff and alternately fold in the cheese mixture loosely with starch.
Grease ovenproof moulds (e.g. preserving jars; 125 ml capacity) and sprinkle with breadcrumbs. Pour the soufflé mixture into the moulds and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
manufacturer) bake for about 25 minutes.
In the meantime, clean, wash and tear the salad. Mix with radishes and kohlrabi. Arrange salad on plates. Drizzle with pesto and sprinkle with sunflower seeds. Remove cheese soufflé from the oven and add.
Cover the rest of the pesto with some oil and store it in a cool and dark place in a glass with a screw cap.