Baked potato with pickled gherkins
Ingredients for 4 persons
For the potato:
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4 potatos
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4 TBSP Olive oil
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4 sprigs Rosemary
For the pickled coleslaw:
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150 g White cabbage (fresh)
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150 g Red cabbage (fresh)
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2 Carrots
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4 Kühne pickled gherkins
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6 TBSP Brine
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150 g Mayonnaisae
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2 TSP Sugar
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0.5 Bunch Dill
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0.5 Bunch Parsley
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Salt, Pepper
For the topping:
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250 g Halloumi
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2 spring onions
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4 Kühne pickled gherkins
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0.5 Bunch Dill
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0.5 Bunch Parsley
Preparation
1. For the grilled potatoes:
Wash the potatoes and prick them all over with a fork. Brush with oil. Place the oiled potatoes with rosemary sprigs on aluminium foil and wrap completely. Cook in the hot grill embers or on a grill rack (cover if using the rack) for about 30 minutes, turning occasionally. Test doneness by pricking with a fork.
2. For the coleslaw:
Peel the carrots and cut them, along with white cabbage and red cabbage, into fine strips or grate them. Place the vegetables in a sieve, sprinkle with salt, and let sit for about 5 minutes. Rinse well under running water. Slice the pickled gherkins into thin strips and mix with the vegetables.
3. For the dressing:
Mix mayonnaise with the gherkin brine and sugar in a bowl. Chop parsley and dill. Combine the vegetable strips with the dressing, season with salt and pepper, and refrigerate for at least 30 minutes (preferably overnight).
4. For the topping:
Grill the halloumi on a hot grill for about 3 minutes per side until grill marks appear. Slice the halloumi. Dice the pickled gherkins and slice the spring onions into rings. Chop parsley and dill.
5. To serve:
Slice open the grilled potatoes, season the inside with salt, and fill with coleslaw. Top with halloumi slices and gherkin cubes, then finish with spring onions and herbs.