Ingredients
- Flensted Potato Salad
- Asparagus
- Zucchini
- Chives
- Baked cherry tomatoes on the vine
- Parsley
- Butter
- Hazelnuts
Preparation
- Toss asparagus in a bowl with olive oil, salt, and pepper. Grill on a very hot pan for about 2 minutes.
- Cut zucchini into desired size and shape (approx. 2-3 cm thick). Toss in a bowl with a little oil, salt, and pepper. Grill on a hot pan for 1-2 minutes per side. Alternatively, bake at 200 degrees Celsius for 5-6 minutes.
- Leave the tomatoes on the vine. Prick a small hole in the top of each tomato with a paring knife. Drizzle with olive oil, a little salt, and pepper. Bake in the oven at 175°C for about 8-9 minutes.
- Melt butter in a pan. Roughly chop hazelnuts and toast them for 2-3 minutes in the pan over medium heat. Cool and drain on a piece of kitchen paper.
Serving suggestion
- Once cooled, mix the vegetables with the potato salad (optionally, save ¼ of the vegetables and the baked tomatoes for garnish).
- Arrange in a bowl or on a platter.
- Distribute the remaining vegetables on top.
- Garnish the finished dish with parsley, chives, the baked tomatoes, and hazelnuts.
