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 pork with their crispy rind are a real 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 to cook, 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 to an internal temperature of 72°C. Let it rest for 15 minutes before carving.

➌ Mix the yogurt with 3 tablespoons of olive oil to make a sauce and season with salt and pepper. Add parsley roots, parsnips, and onions.
Chop the asparagus and cook the lentils al dente. Then smoke the lentils for 20 minutes to add some smoky flavor.

➍ Grill the vegetables on a plancha or griddle 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 griddle; no additional fat is needed. Sprinkle with salt and stir frequently until most of the water in the vegetables has evaporated. This creates a great
Vegetable chips that can be used as a topping or simply as a snack. 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 yogurt sauce.