Fire belly with fried soup garnishes and striped salad

Ingredients for 4 servings:

• 8 slice(s) bacon (belly bacon) without bones and cartilage
• 4 tbsp mustard (paprika-onion mustard)
• 2 tbsp spice mix (chili-garlic)
• 2 tbsp oil (peanut oil)
• 1 leek(s)
• 1 small celeriac
• 2 carrots
• 1 apple (Gala Royal)
• some cayenne pepper
• 4 tbsp maple syrup
• 4 tbsp olive oil, mild
• 1 lemon(s)
• 75 g parsley, finely chopped, frozen
• 12 dumplings (semolina dumplings), from the refrigerated section
• 12 dumplings (beef marrow balls), from the refrigerated section
• 200 g ravioli with spinach filling, from the refrigerated section

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, remove the rind from the bacon and flatten it slightly. Season with chili and garlic and spread with the mustard. Place the seasoned bacon slices next to each other in a baking dish coated with a little peanut oil. Bake in a preheated oven on the middle rack at 200°C for about 30 minutes until crispy. For the salad, clean the vegetables and apple and cut into fine strips. In a sufficiently large bowl, whisk together the olive oil, maple syrup, lemon juice and a little cayenne pepper. Add the finely chopped vegetables and apple and mix well. Let the salad cool until ready to serve. For the side dish, fry the semolina dumplings, beef marrow balls and ravioli in a little peanut oil, stirring in the parsley just before cooking. Arrange the bacon slices, salad and fried soup garnishes on plates.