Oat salad

A delicious, easy salad made with da Carla's organic naked oats together with Jerusalem artichokes, kohlrabi and carrots, topped with hot-smoked salmon or a vegan alternative such as SOLMON® from Ocean Kiss. Perfect for a quick weeknight dinner or a lunch that keeps you full for longer.

Oat base

• 3 dl da Carla's organic naked oats
• 7 -10 dl water
• 1 vegetable stock cube

Salad

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

Dressing

• 3 tbsp olive oil
• Juice of 1 lemon
• Fresh dill, chopped, save a few sprigs for garnish
• Salt and pepper to taste

Method

• Cook the oats: In a medium saucepan, combine the water and vegetable stock. Add the naked oats. Bring to the boil, then reduce the heat.
• Simmer for about 35 minutes. Meanwhile, prepare the vegetables.
• Prepare the vegetables: Set out a large bowl to collect all the vegetables. Trim and peel the kohlrabi, cut it into quarters and then into thin slices, and add to the bowl. Cut the carrots into julienne and add them to the bowl.
• Bring lightly salted water to the boil. Peel the Jerusalem artichokes and cut them into 3-5 mm slices. To prevent discolouring, keep the slices in cold water as you work. Blanch the Jerusalem artichokes in the lightly salted boiling water for a few minutes. Drain, then leave them in cold water until you are ready to toss them into the salad.
• Make the dressing: In a small bowl, combine the olive oil, lemon juice, chopped dill, salt and pepper. Adjust the seasoning to taste.
• Assemble the salad: Toss the drained oats with the prepared vegetables and the dressing in a large bowl. Serve the salad in bowls or on plates and top with SOLMON® or salmon. Garnish with dill sprigs.
• Serve straight away and enjoy!