Recipe: ScandiKitchen's Sweet Potato & Rye Salad
We get asked for this recipe so much that, in the end, we simply decided it had to be shared with the world. It is not a traditional Nordic recipe, but rather one that draws on all the flavours we love so much. The tarragon has the aniseed type flavour, the rye is our staple... The sweetness of the potatoes. It all simply adds up to one amazing dish.
Created for us with our good friend Kobi Ruzicka, an extremely talented and amazing chef, we highly recommend adding this to your menu at home.
You can source rye grain at our deli or online from health food stores. Make sure you go for the whole grain, not the cracked ones. If you can't get rye, go for another grain - spelt works fine.
Rye grain & Sweet potato salad – serve warm or cold.
Recipe by Kobi Ruzicka for Scandikitchen © 2013.
Serves 2-4 people. Keeps for a day or so in the fridge, but best eaten on the day.
2 cups of rye grains (or whole wheat, spelt or other grain – we much prefer rye
grain as it is super Nordic)
6 sweet potatoes (depending on size)
1 supermarket sized bunch tarragon
1 bunch spring onion
1 packet feta (approx 200g)
Dash of balsamic vinegar
Olive oil, seasoning
Wash and slice sweet potato (skin on) into chunky sized pieces, toss with olive oil, salt and pepper. Place on tray and roast at 160 degrees C, turning occasionally, until cooked through (but not over cooked).
Separate the leaves of the tarragon from the stalks, place in a bowl, discard the stalks. Remove the first outer layer from the spring onions, then slice finely at a large angle (tops included). Add to the tarragon. With your fingers lightly crumble the feta into the same bowl. Lastly, add the part cooled sweet potatoes and fold gently.
Adjust seasoning with balsamic, salt and pepper and more oil, if needed.
The grains can be cooked on the day without soaking - however, soaking allows for a more even texture throughout the grain and shortens the cooking time.