Market salad and smoked bread

Serves 4-6

 

1 (ca 600 g)Winter squash

2 tbsp. rapeseed oil

2 small white onions

1 parsnip

200 g Jerusalem artichokes

1 red chilli

Salt

100 g blue cheese

 

Take out the center from the winter squash and slice it into 2 cm thick wedges and fry in rapeseed oil. Peel and cut the onions and parsnip into chunky pieces. Clean and brush away any dirt from the Jerusalem artichoke and cut these into similar size. Add all ingredients to the pan and fry until golden. Salt to taste.

Place all ingredients in a large bowl.

Garnish the salad with pickled pink radish, smoked bread and blue cheese.

 

Pickled pink radish

 

1 large pink radish or 10 normal radishes

100 ml medowsweet cordial

100 ml apple cider vinegar

 

Slice the radish very thin. Place all ingredients in a bowl. Let the radish marinate for 30 minutes before serving.

 

Smoked bread

 

2-3 slices of white sourdough bread

1 tbsp. butter

woodchips for smoking

 

Dice the bread and fry in butter until golden and crisp. Place the crisp bread on a plate in a smoker and smoke for one minute.