Instructions
Follow the steps and taste along the way.
Prepare the celeriac and oven
Preheat the oven to 220 °C. Peel the celeriac and cut it into wedges about 2 cm thick. Toss with 20 ml olive oil, the cumin, 2 g salt and the black pepper. Arrange in a single layer on a baking tray.
Roast and glaze the celeriac
Roast the celeriac for 20 minutes. Mix the mustard, maple syrup and remaining 5 ml oil. Turn the wedges, brush them with the glaze and roast for another 15 to 20 minutes, until tender when pierced with a knife and browned at the edges.
Cook the buckwheat and toast the seeds
Rinse the buckwheat. Bring 500 ml water and 2 g salt to a boil in a saucepan, add the buckwheat and cook, covered, over low heat for 12 to 15 minutes, until the water has been absorbed. Remove from the heat and leave to stand for 5 minutes. Meanwhile, dry-toast the pumpkin seeds in a pan for 2 to 3 minutes, until fragrant.
Prepare the cabbage
Cut the red cabbage into thin strips. Toss with the apple cider vinegar and 1 g salt, then gently massage it with your hands for about a minute to soften it slightly. Leave it to stand while you finish the sauce.
Finish the sauce and serve
In a small bowl, whisk the tahini with the lemon juice and 60 ml water. Add the remaining 1 g salt and stir until smooth and pourable. Divide the buckwheat, glazed celeriac and cabbage among plates. Drizzle with the tahini sauce and sprinkle with the toasted seeds and chopped parsley.
