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 roast with the crispy rind are a highlight on the palate. I'm a fan of salt, good pepper and a pinch of sugar. This combination is usually enough to bring out the natural 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 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 set the grill to 190 °C and grill the roast until it reaches a core temperature of 72 °C. Allow to rest for 15 minutes before cutting.

➌ Mix the yoghurt with 3 tablespoons of olive oil to make a sauce and season with salt and pepper. Parsley roots, parsnips, onions
and chop the asparagus and cook the lentils “al dente”. Then smoke the latter for 20 minutes to give them some smoky flavours.

➍ Grill the vegetables on the plancha or grill plate with a little olive oil and season with salt, pepper and a pinch of sugar. Grate the celery and beetroot directly onto the plancha or grill plate; no additional fat is needed for this. Sprinkle a little salt on top and keep turning until most of the water in the vegetables has evaporated. This creates great
Vegetable chips that can be used as a topping or just for snacking. This also works very well with potatoes.

➎ To serve, arrange the finished bowl in a bowl: First add the vegetables and pulses, then top with the Livar crusted roast, followed by chips and yoghurt sauce.