Celeric Kebab

Ingredients

• 2 punnets of Motti Cress
• 1 tray chickpeas
• Tahini
• Oil of pepper and vanilla
• ½ punnet Sakura Cress
• Lettuce
• Bao Buns
• Algae Powder Gold
• 1 celeriac
• Tahoon Cress Oil (recipe)
• 1 punnet Tahoon Cress

Method

• Preheat the Big Green Egg.
• Cut the celeriac in slices.
• Cut the Motti Cress.
• Pour some Tahoon Oil in a container.
• Cut 1 punnet Motti Cress and sprinkle over the oil.
• Place the celeriac slices in the container.
• Add Tahoon Oil and Motti Cress on top.
• Place the marinated celeriac slices on the Big Green Egg.
• Often turn them around the bake both sides.
• Take the baked celeriac of the Big Green Egg.
• Put tahini (paste of sesame), chickpeas and 1 punnet of Motti Cress in the theromixer.
• Add a little bit of oil (of pepper and vanilla) and Tahoon Cress to the thermomixer.
• Mix till a smooth paste.
• Steam the Boa Buns.
• Take the hummus out of the thermomixer.
• Pour Tahoon oil over the hummus.
• Cut the Celeriac in slices.
• Make a mix of lettuce and Sakura Cress.
• Place a Bao Bun on a plate.
• Add the hummus and the mix of lettuce and Sakura Cress.
• Add the Celeriac and close the Bao Bun.
• Sprinkle Algae Powder Gold on top of the Bao Buns.

Recipe: Eric Miete