Peel a celeriac and cut into 1 cm slices.
Use a serving ring to create 6 cm discs, boil them in salted water for 5 mins., drain and dry
Mix 2/3 tbsp honey, 2/3 tbsp Dyon mustard, a splash of Noilly Prat, 1/3 tsp ras-el-hanout and 1/3 tsp za'atar.
Mix some fresh green herbs (fennel green, cervil, dill, parsley) and season with a dressing from 1/3 tbsp mustard, 1 tbsp cider vinegar, 1 tbsp sunflower oil, 3 crushed raspberries, salt and pepper
Boil the celeriac for 13 mins, then grill on both sides, lacker with the honey sauce.
Start plating with the celeriac, add segments of peach, then some crumbled blue cheese.
Finish with the herb salad.
(Here Jeroen de Pauw's original recipe in Flemish)
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