Dinkel burrito

Spelt

Add everything into a saucepan and cook until soft but with chew resistance. Pour off any cooking broth and mix the grain with the celery root purée and spice mix (see recipe and description below).

Celery Root Purée

Melt the butter in a wide saucepan and roast the celery root until it has a fine colour. Add water and spices to cover. Boil the celery until soft. Strain off and save the cooking broth. Blend the celery until smooth and pass it through a sieve. Add cooking broth to get a good consistency.

Spice Mix

Blend everything in a coffee grinder or mixer into a fine powder.

Garlic Sauce

Chop the garlic until it becomes like a paste. Put everything in a bowl and mix. Season with salt. Pour into a piping bag and save for serving.

Spelt Ragout

Finely chop the shallots. Warm up the spelt in a saucepan. Add the purée and blend until everything binds together. Add more purée if the ragout seems a little loose, or add water if it seems thick. Add the cheese and onions and mix well. Save in the saucepan on low heat until it is time to serve.

Serving

Place the spelt ragout in horizontal line pretty far down on the tortilla. Add the cold-smoked salmon in an alternating pattern on top of the ragout. Add some radishes and shredded savoy cabbage. Finish by drizzling a little garlic sauce on top. Fold in the sides towards the middle, then fold the bottom edge up to the ragout. Roll the remainder while shaping into a burrito.