Preheat oven to 220 C (425 F).
Put the peeled kohlrabi in a bowl and rub on all sides with the olive oil and salt. Place on a baking sheet lined with baking paper and put into the oven about 30 minutes, until just soft. Remove and let cool slightly.
With a spoon, scoop out the middle of each kohlrabi and dice. Heat a little olive oil in a wok or large frying pan. Add the green garlic and the kohlrabi dice. Add the greens and stir-fry 2-3 minutes until the leaves begin to soften.
Add dill, diced pepper, lemon juice and grated rind, pickled lemon (if using) and pine nuts. Stir fry 1-2 minutes. Season with Atlantic sea salt and pepper to taste. Fill the kohlrabi with this mixture; top with a little grated lemon peel and serve.
If preparing in advance, reheat in the oven 2-3 minutes at a high temperature.