Baked Caraway Potatoes with Radishes and Egg Salad
- For the potatoes
- 1 kilogram potatoes (Predominantly waxy)
- 2 tablespoons olive oil
- freshly ground pepper
- 2 tablespoons Caraway
- 200 grams Emmentaler cheese
- parsley (for garnishing)
For the potatoes: Scrub potatoes thoroughly and halve lengthwise. Arrange, cut side up, on a lined with parchment paper baking sheet. Brush with olive oil and season with salt, pepper and caraway seeds. Bake in preheated oven at 200°C (gas mark 3; convection oven 180°C) (approximately 400°F) for about 45 minutes.
For the salad: Rinse and spin dry lettuce, tear into bite-sized pieces. Rinse, trim and chop radishes. Cut eggs into eighths. Chop cress. Rinse, shake dry and cut into thin rings chives. Whisk vinegar with oil and season with salt, pepper and sugar. Combine all prepared salad ingredient and toss carefully with the dressing. Sprinkle with pumpkin seeds.
Transfer potatoes into serving ramekins and top with thinly sliced cheese. Bake under a hot broiler until cheese melts, watching carefully. Sprinkle with parsley and serve with salad.