Recipe for: Rhubarb with dill, fresh cheese, and toasted sunflower seeds - photo 1
← Recipes

Recipe for: Rhubarb with dill, fresh cheese, and toasted sunflower seeds

Salads Fusion cuisine 40 min Medium 7 wyświetleń ~25.21 PLN * - (0)
Rate:
(0)
Start Cooking

Description

A light, spring salad combining tangy rhubarb with aromatic dill, creamy fresh cheese, and crunchy, toasted sunflower seeds. This modern fusion dish blends seasonal Polish ingredients with a simple, balanced dressing made from rapeseed oil and lemon juice, with a delicate sweetness from honey as a counterpoint. Great as a light lunch, an appetizer for a spring gathering, or a side dish for baked fish or poultry. Flavor notes: the sweet-and-sour base of rhubarb, the freshness of dill, the creaminess of cheese, and the crunch of seeds; visually, a colorful contrast of pink-green stalks, white cheese, and golden seeds.

Ingredients Used

Ingredients (10)

Servings:
4
  • Rhubarb 400 g
  • Cottage cheese 250 g
  • Sunflower seeds 60 g
  • Rapeseed oil 30 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Honey 30 ml
  • Sorrel 50 g
💰 Szacowany koszt dania: ~25.21 PLN (6.30 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the rhubarb under cold water and dry it with a paper towel. Trim the ends and remove any fibrous parts near the stalks if present (gently run a knife or peeler along the surface). Cut the rhubarb into diagonal slices about 1–1.5 cm wide, so it breaks down faster and looks nice on the plate.

Ingredients: Rhubarb
Use a cutting board and a sharp chef's knife. If the stems are very thin, just trim them to 0.5–1 cm. Do not completely peel thin stems — the skin is edible and adds color.

Toasting sunflower seeds

2

Heat a dry skillet over medium heat. Add the sunflower seeds and toast for 4–6 minutes, stirring constantly with a wooden spatula or shaking the skillet, until the seeds turn golden brown and emit a strong nutty aroma. Once toasted, immediately transfer to a plate to prevent burning.

Ingredients: sunflower seeds
Use a non-stick or cast iron skillet with a diameter of 24–28 cm. Be careful — the seeds go from golden to burnt very quickly (in a few seconds). If you don't have a skillet, toast the seeds in the oven for 7–8 minutes at 180°C.

Rhubarb marinade

3

In a small bowl, prepare the dressing: pour in lemon juice (30 ml), add rapeseed oil (30 g) and, if using, honey (30 g). Add salt (1 g) and pepper (1 g). Whisk vigorously with a fork or whisk for 20–30 seconds until the dressing becomes smooth and slightly emulsified.

Ingredients: Lemon juice, Rapeseed oil, Honey, Salt, Black pepper
Use a small bowl and a whisk or fork. Gradually add the honey and taste - rhubarb is sour, so the dressing should be balanced.

Brief processing of rhubarb

4

Heat a pan with a little canola oil (a few grams from the prepared amount or a teaspoon) over medium heat. Add the chopped rhubarb and sauté for 2–3 minutes, stirring, until the rhubarb starts to soften and glisten slightly, but retains some firmness. If you are using honey, add it at the end and sauté for another 30–40 seconds to dissolve and coat the rhubarb with a thin glaze. Remove from heat and let cool for 5–7 minutes.

Ingredients: Rhubarb, Rapeseed oil, Honey
Use the same pan after toasting the sunflower seeds (after wiping it) or a clean pan. Control the temperature — the goal is to soften, not to cook into a mush. The rhubarb is ready when a fork can be gently inserted into it, but the slices still hold their shape.

Preparation of cottage cheese and dill

5

Place the cottage cheese in a bowl and crumble it with a fork into a creamy mass — do not blend it smooth, leave some delicate lumps for texture. Finely chop the dill (thinly chop the stems, finely chop the leaves). Mix three-quarters of the chopped dill into the cottage cheese, season with a pinch of salt and pepper to taste.

Ingredients: Cottage cheese, Dill, Salt, Black pepper
Use a medium bowl and a sharp herb knife. If the cottage cheese is very wet, drain it through cheesecloth for 15–20 minutes before use.

Salad assembly

6

On a large flat plate, optionally spread a layer of sorrel (if using). In the center, distribute a portion of cottage cheese with dill, forming a boat shape or several dollops. On the cottage cheese and beside it, arrange warm, slightly cooled rhubarb in aesthetic brushes/slices. Sprinkle with toasted sunflower seeds and the remaining chopped dill. Drizzle evenly with the prepared dressing just before serving.

Ingredients: Cottage cheese, Dill, Rhubarb, sunflower seeds, Lemon juice, Rapeseed oil, sorrel
Use a flat plate with a diameter of 24–28 cm or a tray. Drizzling the dressing just before serving prevents the cheese and leaves from getting soggy.

Additional finishing

7

Taste the dish and season with a bit of salt, pepper, or additional lemon juice if needed. If you enjoy a sweet-salty contrast, sprinkle some sunflower seeds enriched with a bit of smoked paprika (optional). Serve immediately when the rhubarb is slightly warm or at room temperature.

Ingredients: Salt, Black pepper, sunflower seeds
Add additional spices sparingly — the goal is to preserve the delicacy of the dill and cheese. Use a fine grater for lemon zest if you want to add some aroma.

Fun Fact

💡

Rhubarb was initially used in Europe as a medicinal plant, and it only gained popularity in the kitchen in the 19th century. In Poland, rhubarb has long appeared in simple desserts and preserves — here we use it in a savory, modern version.

Best for

piknik wiosenny lekki obiad przyjęcie w ogrodzie przystawka do pieczonej ryby

Tips

🍽️ Serving

Serve on a flat plate with a side of sourdough bread or thinly sliced roasted duck breast. The salad tastes best slightly chilled or at room temperature; add the dressing just before serving to maintain the crunchiness of the sunflower seeds.

🥡 Storage

Store the cottage cheese separately (in an airtight container in the fridge for up to 2 days), toasted sunflower seeds in an airtight jar for up to 7 days at room temperature, and the rest of the salad is best consumed the same day. If you prepare more rhubarb, keep it separately in a container and add it to the salad just before serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Rhubarb carpaccio with farmer's cheese and honey vinaigrette 40 min

Rhubarb carpaccio with farmer's cheese and...

Salads
Tomato sauce with olives (Polish-modern) 25 min

Tomato sauce with olives (Polish-modern)

Snacks
Tacos with Pulled Pork Gochujang and Fried Kimchi 75 min

Tacos with Pulled Pork Gochujang and Fried...

Fusion cuisine
Smoked trout salad with asparagus and sorrel with dill sauce 45 min

Smoked trout salad with asparagus and sorr...

Salads
Cod fillet in miso-citrus glaze with celery purée and roasted chestnuts, beetroot chips, and pomegranate ponzu sauce 90 min

Cod fillet in miso-citrus glaze with celer...

Fusion cuisine
Potato pancakes with tzatziki sauce (Polish-modern) 45 min

Potato pancakes with tzatziki sauce (Polis...

Main dishes

Recipe Categories

Salads
Salads in: Valentine's Day

Fresh and healthy salads that will be a perfect complement to a Valentine's Day dinner.

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Reklama