Recipe: ScandiKitchen’s Sweet Potato & Rye Salad
Posted by Bronte Aurell | Food & Recipes
, Scandi Life
We get asked for this recipe so much that, in the end, we simply decided it had to be shared with the world. It is not a traditional Nordic recipe, but rather one that draws on all the flavours we love so much. The tarragon has the aniseed type flavour, the rye is our staple… The sweetness of the potatoes. It all simply adds up to one amazing dish.
Recipe: ScandiKitchen's Sweet Potato & Rye Salad
Author: Kobi Ruzicka for Scandikitchen © 2013
Recipe type: Salad
- 2 cups of rye grains (or whole wheat, spelt or other grain – we much prefer rye
- grain as it is super Nordic)
- 6 sweet potatoes (depending on size)
- 1 supermarket sized bunch tarragon
- 1 bunch spring onion
- 1 packet feta (approx 200g)
- Dash of balsamic vinegar
- Olive oil, seasoning
- Starting one day in advance: Soak the rye grains (or whole wheat) overnight in double the amount of water.
- The next day, drain and rinse the grains. Place in a large pot with a good pinch of salt and cook for approx. 25 mins (from boiling), or until tender. Drain and allow to cool completely (cooked grains keeps for a few days in the fridge and can be made ahead).
- Wash and slice sweet potato (skin on) into chunky sized pieces, toss with olive oil, salt and pepper. Place on tray and roast at 160 degrees C, turning occasionally, until cooked through (but not over cooked).
- Separate the leaves of the tarragon from the stalks, place in a bowl, discard the stalks. Remove the first outer layer from the spring onions, then slice finely at a large angle (tops included). Add to the tarragon.
- With your fingers lightly crumble the feta into the same bowl. Lastly, add the part cooled sweet potatoes and fold gently.
- Adjust seasoning with balsamic, salt and pepper and more oil, if needed.
- The grains can be cooked on the day without soaking - however, soaking allows for a more even texture throughout the grain and shortens the cooking time.