When chef and TV personality Tareq Taylor visited Sjuhärad with his program Nordic Cookery, he explored local farms, close-to-nature experiences and met some of the enthusiasts we can proudly call our neighbors.
With freshly baked bread from the Erikson Cottage sourdough bakery, Tareq prepared a hearty sandwich. The perfect dish for summer lunches or a simple evening meal. Try it too!
INGREDIENTS
- A slice of sourdough bread
- Goats cheese
- Bacon
- Green peas
- Dill
- Mint
- Lemon
- Chopped walnuts
- Rapeseed oil
METHOD
- Mash the peas in a bowl until they break up. They can be a little mushy.
- Crush two handfuls of walnuts and crumble them into the pea puree.
- Take a sprigg of dill and a bunch of mint and chop finely. Stir into the pea and walnut mixture.
- For seasoning, add about a teaspoon of lemon zest, a squeeze of lemon juice, a pinch of flake salt and about a tablespoon of rapeseed oil. Mix everything into the pea mixture.
- Fry the bacon until crispy and let it drain on a paper towel.
- Tear apart the goat cheese into smaller pieces.
- Now it's time to assemble the sandwich! Press the pea and walnut mixture onto a slice of sourdough bread (preferably toast it first!). Top with the goat's cheese and the crispy bacon. Finish with fresh dill and mint.
Bon appetit!
