Rettich vermicelli with fresh goat cheese, roasted buckwheat, légumaise Italia and Adji Cress, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 1 small rettich
  • White wine vinegar
  • Grilled buckwheat
  • Arqan argan oil
  • 160 gr Fresh goat’s cheese
  • Bio Légumaise Italia - Tomato with basil
  • Black pepper
  • Coarse sea salt
  • Adji Cress



  • Peel the rettich.
  • Cut it into wafer-thin slices using planer.
  • Now cut into fine threads.
  • Season with sea salt and white wine vinegar.
  • Leave to marinate a little.

To finish off:

  • Spoon a scoop of Légumaise on one side of each plate.
  • Add the marinated vermicelli.
  • Place pieces of goat’s cheese and some black pepper on top of the Légumaise.
  • Finish with buckwheat and Adji Cress on the vermicelli.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: marinating, emulsion, roasting, raw
Plate: Wild Moon big blue bowl
Recommended drink: Job bier, Brewery De Kroon

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Frank Fol – The Vegetables Chef®


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