Carrot and chermoula tatare with emmer gremolata

300 ml carrot juice

¾ tsp cornflour

A little water

1½ tbsp olive oil

Some salt

250 g carrots

coarsely grated

½ tbsp olive oil

Some salt

Some pepper

1½ tbsp white balsamic vinegar

1½ tbsp olive oil

1½ tbsp vegetable bouillon

3 sprigs of coriander

finely chopped

½ tsp smoked paprika powder

¼ tsp cumin powder

Some salt

Some pepper

1 small red onion

finely chopped

1 gherkin

finely chopped

¼ bunch of chives

finely chopped

4 pitted green olives

in rings

1 tbsp unshelled hemp seeds

Some salt

Some pepper

1 tbsp olive oil

4 tbsp emmer

1 lemon

zest of ½ lemon, cut into fine strips

5 sprigs of flat-leaved parsley

finely chopped

1 tsp white balsamic vinegar

1 tsp olive oil

Some salt

3 radishes

sliced

Some edible flowers

if desired

Bring the carrot juice to a boil in a pan, reduce by half. Mix the cornflour with a little water, add to the carrot juice along with the olive oil and bring back to a boil, stirring constantly. Remove the pan from the heat and leave to cool. Season the jus with salt to taste.

Preheat the cooking space to 180 °C using the hot air mode. Mix the carrot and olive oil in a bowl and season with salt and pepper. Spread the mixture out on a baking tray lined with baking paper, put into the preheated cooking space and roast for about 10 minutes until the carrot is soft and lightly browned. Take out and leave to cool.

Blend the white balsamic vinegar along with all the other ingredients up to and including the cumin powder in a blender, season with salt and pepper to taste.

Add the prepared roasted carrots and chermoula dressing along with the red onion and all the other ingredients up to and including the hemp seeds to a bowl, mix together well and season with salt and pepper.

Heat the olive oil in a pan over a medium heat, add the emmer and cover with a lid. Pop the emmer in the same way as popcorn (though emmer is quieter when it pops), gently swirling the pan, take out and leave to cool down. Mix the cooled emmer with the lemon zest and all the ingredients up to and including the oil, season with salt to taste.

Arrange the tartare on the plates using a metal ring (about ø8 cm). Pour the carrot jus around the tartare. Spoon the emmer gremolata on top of the tartare, top with the radish slices and garnish with the edible flowers.

(Pre-)heat cooking space to 180 °C with Hot air

Preheating finished. Put the food in.

Hot air 180 °C for 10 Mins