Tomato and roasted pepper salad
Food|August 2026
A summertime favourite salad starring sweet tomatoes, a hearty hummus base, tahini-flavoured legumes and roasted bell peppers. Try it at home or enjoy it on a casual picnic with family and friends.
Food|August 2025
Yellow pea hummus
For our signature hummus, we use Nordic yellow peas – a sweet and robust alternative to classic chickpeas. Enjoy it in salads, as a dip, or turn it into a creamy, satisfying soup base.
Ingredients
200g dried yellow split peas, soaked overnight
½ red chilli, cut into 3 pieces
2 garlic cloves, peeled
Juice of ½ lemon
5 tbsp olive oil
Sea salt
Freshly ground black pepper
Method
Soak the split peas overnight. Rinse and place in a pot with the red chilli and garlic, along with 1.5 litres of fresh water and 2 tsp of salt.
Cover with a lid and cook over medium-low heat for about 30 minutes, or until tender but not mushy.
Drain the ingredients and reserve 100ml of the cooking water. Combine the peas, chilli, garlic, lemon juice and olive oil in a food processor.
If the mixture is too thick, add some of the reserved cooking water to achieve a creamy consistency.
Season with salt and pepper to taste.
Selected recipes from the ARKET CAFÉ
Rhubarb compote with olive oil
Food|June 2026
An easy-to-make sweet summer treat featuring rhubarb, salt-roasted nuts, cardamom and cookie crumbles. Serve with heavy cream on the side, and a drop of olive oil.
Citrus spritz
Food|May 2026
This spritz is a savoury, non-alcoholic aperitif featuring lemonade, rosemary and orange. Bursting with flavour, it's an ideal refreshment for casual summer get-togethers.
Baked white asparagus
Food|April 2026
One of our favourite side dishes is a simple twist on aspargus featuring a herby blend of thyme and rosemary. It's a soft yet crispy veggie dish, served with lemon vinaigrette on top.