Oat Salad

A delicious and easy-to-make salad with da Carla's organic nakenhavre along with Jerusalem artichokes, kohlrabi and carrots, topped with hot-smoked salmon or a vegan alternative like 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 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

Here's how

• Cook the oats: In a medium saucepan, combine water and vegetable stock. Add the nakenhavre. Bring to the boil, then lower the heat.
• Let simmer for about 35 minutes. Meanwhile, prepare the vegetables.
• 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 place them in the bowl. Cut the carrots into julienne and place them in the bowl.
• Bring lightly salted water to the boil. Peel and cut the Jerusalem artichokes into 3-5 mm thick slices. To prevent discolouration, place the slices in cold water as you work. Blanch the Jerusalem artichokes in lightly salted boiling water for a few minutes. Drain the water, 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 the dressing in a large bowl. Serve the salad in bowls or on plates and top with SOLMON® or with salmon. Garnish with dill sprigs.
• Serve immediately and enjoy!