Vegetable bowl with Livar roast

Bjoern: “This dish requires a bit of chopping, but it's worth it. The root vegetables add a nice depth, and the slices of pork roast with crispy crackling provide a highlight for the palate. I'm a fan of salt, good pepper, and a pinch of sugar. Usually, this combination is enough to enhance the inherent flavors of the food (whether meat or vegetables). That's why we don't need a drawer full of spice jars for this dish."  

➊ The pork roast will take about 2 hours, so it goes on the grill first. Season the meat sides with salt, pepper, and a pinch of sugar and grill indirectly for a good hour at 150°C.

➋ Then adjust the grill to 190°C and grill the roast until it reaches an internal temperature of 72°C. Let it rest for 15 minutes before slicing.

➌ Mix the yogurt with 3 tbsp olive oil to make a sauce, and season with salt and pepper. Chop the parsley roots, parsnips, onions, and asparagus, and cook the lentils “al dente.” Then smoke the lentils for 20 minutes for some smoky aromas.  

➍ Grill the vegetables on the plancha or grill plate with some olive oil and season with salt, pepper, and a pinch of sugar. Grate the celeriac and beetroot directly onto the plancha or grill plate; no additional fat is needed for this. Add a little salt and turn regularly until most of the water has evaporated from the vegetables. This creates great vegetable crisps that can be used as a topping or simply for snacking. This also works very well with potatoes.  

➎ To serve, arrange the finished bowl: First, add the vegetables and legumes, topped with the Livar pork roast, followed by the crisps and yogurt sauce.