Carrot and chermoula tatare with emmer gremolata | Recipe | V-ZUG Thailand

Ingredients

• 300 ml carrot juice
• ¾ tsp cornflour
• A little water
• 1½ tbsp olive oil
• Some salt
• 250 g carrots
• ½ tbsp olive oil
• Some pepper
• 1½ tbsp white balsamic vinegar
• 1½ tbsp vegetable bouillon
• 3 sprigs of coriander
• ½ tsp smoked paprika powder
• ¼ tsp cumin powder
• 1 small red onion
• 1 gherkin
• ¼ bunch of chives
• 4 pitted green olives
• 1 tbsp unshelled hemp seeds
• 1 tbsp olive oil
• 4 tbsp emmer
• 1 lemon
• 5 sprigs of flat-leaved parsley
• 1 tsp white balsamic vinegar
• 1 tsp olive oil
• 3 radishes
• Some edible flowers