Tag Archives: salad

Recipe: A simple potato salad

February 5, 2015 | Leave a comment

This is the simplest and loveliest potato salad we know. It tastes of summer and picnics – and we pair it with anything from salmon to meatballs.

The best thing is that it takes only a few minutes to prepare after the potatoes have been boiled – and you can enjoy it hot or cold.

Cook the potatoes in their skin (new potatoes or salad potatoes). You can use slightly warm potatoes for this, or cooled ones straight out of the fridge. The most important part is to dress them just before serving.

Prepare the dressing:

• 75ml sunflower oil or other light oil

• 25ml white wine vinegar

• 1 tbsp Dijon mustard

• 1 tbsp caster sugar

• 1 medium shallot, very finely chopped

• 1 bunch of dill, finely chopped (around 30g)

• Salt and pepper to taste

Whisk the liquids, mustard and sugar until the sugar has dissolved, then fold in the chopped shallot and dill. Pour the dressing over the potatoes and make sure each potato is coated.

Kale, rye grain, broccoli & apple salad

October 2, 2014 | Leave a comment



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Kale, broccoli & apple salad

  • 150g dry weight rye grains
  • 200g tenderstem broccoli
  • 1 red apple
  • 100g kale
  • 50g hazelnuts, toasted
  • Dash of lemon juice, olive oil, salt and pepper

Starting one day in advance: Soak the rye grains (or whole wheat, spelt or barley if preferred) 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).

Boil the broccoli for 3-4 minutes. Drain and leave to cool down in cold water.

Pick kale off the stem and slice. Massage gently using your hands in a bowl with a bit of lemon juice and oil until dark green and soft – this takes a few minutes.

Toast the hazelnuts in the oven for about 5 minutes and set aside.

Chop the apples into small bite sized pieces and toss them in lemon juice to prevent them discolouring.

Mix all ingredients together in a mixing bowl and season, serve immediately.

If you want to cook rye grain on the day without soaking, increase boiling time (it will take around 35 minutes). If you can’t get hold of rye grains (you can buy them at ours and online from health shops, too) you can substitute with spelt grain or barley. Amend the cooking time if using different grains as these may need shorter boiling.


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Summer Salad: Courgette & Västerbotten cheese

July 24, 2014 | Leave a comment

Need a delicious salad for lunch? Look no further. This simple salad has bags of flavour and takes only a few minutes to make.

Serves 2-3

What you need:

2 medium sized courgettes

1 small bunch of rocket (you can add a bit of baby spinach, too, if you want a more leafy salad)

50g shaved Västerbotten cheese (or mature Präst cheese if you can’t get Västerbotten).

50g flaked almonds


1 tbsp red wine vinegar

1 tbsp balsamic vinegar

3 tbsp extra virgin olive oil

Salt, pepper

How to:

Shave the courgettes into thin strips length ways – this is best done using a mandolin (the slicer, not the musical instrument) or even a flat metal cheese slicer. The strips need to be quite thin.

Add the courgette to a big bowl, add the salad leaves and mix. Then add the cheese and fold again.

Make the dressing by combining the vinegars and oil in a bowl, whisk well, season with salt and pepper. Dress the salad (you will have too much dressing, you can reserve the rest for next time).

Arrange on a serving plate, scatter with toasted almonds and serve immediately.

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