Baked potato with pickled gherkins

easy
difficulty
45 min.
total time

Ingredients for 4 persons

For the potato:

  • 4 potatos
  • 4 TBSP Olive oil
  • 4 sprigs Rosemary

For the pickled coleslaw:

  • 150 g White cabbage (fresh)
  • 150 g Red cabbage (fresh)
  • 2 Carrots
  • 4 Kühne pickled gherkins
  • 6 TBSP Brine
  • 150 g Mayonnaisae
  • 2 TSP Sugar
  • 0.5 Bunch Dill
  • 0.5 Bunch Parsley
  • Salt, Pepper

For the topping:

  • 250 g Halloumi
  • 2 spring onions
  • 4 Kühne pickled gherkins
  • 0.5 Bunch Dill
  • 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.