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|June 2026
Rhubarb compote with olive oil
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.
Ingredients
600g rhubarb
100g butter
1⁄2dl caster sugar
1⁄2dl salt roasted nuts
1tsp cardamom seeds
1⁄2dl heavy cream
1 sprig of tarragon
4 oat cookies or similar
(4 SERVINGS)
Method
Cut the bottom and top of the rhubarb and make sure it’s totally clean, otherwise rinse it.
Then cut in 1 cm pieces and pan fry them on medium heat in butter.
Crush the cardamom seeds in a mortar. After a minute add sugar and the crushed cardamom seeds.
Continue frying until they are soft and then let cool in a bowl.
Plate the compote in small bowls with crushed cookies, chopped nuts and picked tarragon leaves on top.
Serve with a bit of heavy cream on the side and a drop of olive oil.
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.