Celeric Kebab

Ingredients and Method


  • 2 punnets of Motti Cress
  • 1 tray chickpeas
  • Tahini
  • Oil of pepper and vanilla
  • ½ punnet Sakura Cress
  • Lettuce
  • Bao Buns
  • Algae Powder Gold
  • 1 celeriac
  • Tahoon Cress Oil (recipe)
  • 1 punnet Tahoon Cress


  • Preheat the Big Green Egg.
  • Cut the celeriac in slices.
  • Cut the Motti Cress.
  • Pour some Tahoon Oil in a container.
  • Cut 1 punnet Motti Cress and sprinkle over the oil.
  • Place the celeriac slices in the container.
  • Add Tahoon Oil and Motti Cress on top.
  • Place the marinated celeriac slices on the Big Green Egg.
  • Often turn them around the bake both sides.
  • Take the baked celeriac of the Big Green Egg.
  • Put tahini (paste of sesame), chickpeas and 1 punnet of Motti Cress in the theromixer.
  • Add a little bit of oil (of pepper and vanilla) and Tahoon Cress to the thermomixer.
  • Mix till a smooth paste.
  • Steam the Boa Buns.
  • Take the hummus out of the thermomixer.
  • Pour Tahoon oil over the hummus.
  • Cut the Celeriac in slices.
  • Make a mix of lettuce and Sakura Cress.
  • Place a Bao Bun on a plate.
  • Add the hummus and the mix of lettuce and Sakura Cress.
  • Add the Celeriac and close the Bao Bun.
  • Sprinkle Algae Powder Gold on top of the Bao Buns.

Recipe: Eric Miete

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