Oat salad

A delicious and easy-to-make salad with da Carla's organic nakenhavre, along with Jerusalem artichokes, kohlrabi and carrots, topped with warm-smoked salmon or a vegan alternative such as SOLMON® from Ocean Kiss. Perfect for a quick weekday dinner or a lunch that keeps you full for longer.

Oat base

• 3 dl da Carla's organic nakenhavre
• 7–10 dl water
• 1 vegetable stock cube

Salad

• 4-5 Jerusalem artichokes
• 2 medium-sized kohlrabi
• 2 large carrots

Dressing

• 3 msk olive oil
• Juice from 1 lemon
• Fresh dill, chopped, save sprigs for garnish
• Salt and pepper to taste

Method

• Cook the oats: In a medium saucepan, combine water and vegetable stock. Add the nakenhavre. Bring to the boil, then reduce the heat.
• Let it simmer for about 35 minutes. Prepare the vegetables in the meantime.
• Prepare the vegetables: Get out a large bowl to collect all the vegetables. Trim, peel and cut the kohlrabi into quarters, then into thin slices and put them in the bowl. Cut the carrots into julienne strips and add them to the bowl.
• Bring lightly salted water to the boil. Peel and cut the Jerusalem artichokes into 3-5 mm thick slices. To prevent discolouring, place the slices in cold water while you work. Parboil the Jerusalem artichokes in lightly salted boiling water for a few minutes. Drain the water and then let them sit in cold water until you're ready to mix them into the salad.
• Mix the dressing: In a small bowl, combine olive oil, lemon juice, chopped dill, salt and pepper. Adjust the seasoning to taste.
• Assemble the salad: Mix the drained oats with the prepared vegetables and dressing in a large bowl. Serve the salad in bowls or on plates and top with SOLMON® or salmon. Garnish with dill sprigs.
• Serve immediately and enjoy!