Summer vegetables with smoked cheese and herbs
Item 1 of 1
- medium
- 4
- 45 minutes
Christoffer Hruskova's summer salad recipe is truly unique; calling for some weird and wonderful ingredients and preparation techniques. It includes a method for smoking your own cheese, but if this proves too difficult you could always buy some good quality smoked cheese instead.
First published in 2015
Ingredients
Metric
Imperial
Summer vegetables
- 4 purple sprouting broccoli spears
- 4 spring onions
- 2 baby gem lettuces
- 8 baby carrots
- 4 finger radishes
- 300ml of vegetable stock
- 50g of butter
- salt
- pepper
Smoked cheese
- 200ml of yoghurt
- 200g of hay
Herbs
- 1 handful of wild leek leaves
- 1 handful of wild garlic leaves
- 1 handful of black mustard leaves
- 50g of flat-leaf parsley
- 1 handful of garlic mustard leaves
SAVE RECIPE
Equipment
- Muslin cloth
- Smoker
Method
1
Start by preparing the yoghurt. Place 2 layers of muslin cloth on top of one another. Encase the yoghurt in the cloth, tie and leave to strain overnight in the fridge
- 200ml of yoghurt
2
Remove from the fridge and leave in the cloth. Place in the smoker with hay instead of wood chips and smoke for 4-5 minutes. Once smoked, store in the fridge until required
- 200g of hay
3
To prepare and clean the vegetables, cut the broccoli and spring onions on an angle, leaving the root on ,and the baby gem into quarters. Do not peel the baby carrots or radishes, but wash thoroughly
4
Bring the stock to the boil then add the carrots and spring onions. Leave to cook for 2 minutes before adding the baby gems and purple sprouting broccoli. Cook for another 3 minutes, then add the butter, salt and pepper and remove from the heat
5
Next, add the radishes, wild leeks, wild garlic and black mustard. Sprinkle with the chopped parsley.
Serve the warm vegetables in a bowl with the smoked cheese on the side and garnish with the garlic mustard
- 1 handful of wild garlic leaves
- 1 handful of black mustard leaves
- 1 handful of wild leek leaves
- 50g of flat-leaf parsley
- 1 handful of garlic mustard leaves
First published in 2015
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