Hokkaido Salad

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Serves 4 persons

Ingredients:

1/2 - 1 Hokkaido. Vegetables or root vegetables to your liking (e.g. 1 squash or 1 aubergine or ½ celeriac or ½ turnip cabbage ).
½ - 1 dl roasted pine nuts.
North Sea Cheese or Parmesan cheese.
¼ dl olive oil.
Juice from an orange.
½ fine chopped chili.
Salt and pepper.

How to do:

The dish can be prepared in the grill or in the oven.

Part the hokkaido in two halves. Remove the seeds with a spoon, then chop in squares. Do not peel. Chop vegetables or root vegetables in squares. Peel the root vegetables if necessary.

Mix oil, orange and chili and add to the hokkaido and the vegetables/root vegetables.
Sprinkle salt and pepper.

During the preparation the pine nuts are roasted over medium heat on a dry pan until they are golden.

Slice thin slices of the cheese. The easiest way is to use a vegetable peeler.

Grill:
Put all ingredients in a vegetable tray which is placed indirectly (not directly over the coals) for approx. 15 – 20 minutes.

Oven:
Transfer the hokkaido and the rest into an ovenproof tray, cook in the oven for 15 – 20 min. by 180 degrees Celsius.

When the hokkaido is ready, sprinkle with pine nuts and cheese. Serve the dish with e.g. beef or other deliciously smoked meat.