Rosti

• Shred beetroot and celeriac. Heat oil in a sauté pan and lightly cook the shredded vegetables until softened for easier shaping.

• Season with salt and pepper, then transfer to a tray lined with parchment paper. Allow to cool. Shape into 20g portions and form into small rosti.

• Pan-sear lightly in oil over a non-stick pan until golden on both sides.

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Vietnamese Soft Roll

• Shred carrots and turnips into long strips. Toss with salt and sugar in a bowl, then chill for at least 30 minutes to draw out excess water.

• Remove from chiller and squeeze firmly to drain remaining liquid.

• Cut avocado into 8 wedges and soak in lime-water solution for 30 minutes to prevent browning.

 

To assemble

• Dip a sheet of rice paper into water and place on a chopping board. Let stand for 1 minute until softened.

• Layer with baby spinach, one avocado wedge, miso mayo, yuzu ponzu, celeriac syrup, and the carrot-turnip mix.

• Roll tightly into a spring roll, then spray lightly with oil.

• Slice into 1.5 cm pieces and place on top of the rosti.

• Garnish with avocado cubes and serve immediately.