This salad is based on the Nordic diet, which focuses on interesting grains, especially rye, and a characteristic love of aniseed flavours - hence the use of tarragon. This recipe uses traditional Västerbotten cheese but you can also use feta cheese, which is widely used in modern Scandinavian cuisine.
Preparation time: 10 minutes (plus overnight soaking)
Cooking time: 25 minutes
You will need:
For the salad:
150g Västerbotten (or you can use Feta cheese)
100g rye kernels/grain, boiled
3 small spring onions, roughly chopped
1/2 red pepper, finely sliced
Handful of chopped fresh tarragon
For the vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 small shallot, finely chopped
1/4 red chilli, finely chopped
What to do:
Soak the grains for 24 hours, then boil until just tender (about 22 minutes). Drain and leave to cool (alternatively you can use ready-to-eat quinoa.)
Mix together all the ingredients for the vinaigrette.
Blanch the Tenderstem in boiling water until just tender (around 3-4 minutes.)
Add all the salad ingredients, including the Tenderstem to a bowl and crumble in your chosen cheese. Season. Drizzle vinaigrette over salad just before serving.
Grilled chicken can be added for a meatier salad.
Tip: If you can’t get hold of whole rye grains, you can substitute with boiled wheat berries, quinoa or other preferred grains.