20 minutes

For 10 people

INGREDIENTS (10 portions)

100 ml Oldenburger Whipping Cream, 30% fat
10 g ras el hanout spice mix
50 ml elderflower vinegar
20 ml elderflower syrup
60 ml rapeseed oil
30 ml hazelnut oil
40 ml vegetable stock
200 g chickpeas (tinned), strained
50 g Oldenburger Gouda, 48% fat i.d.m., diced

50 g Oldenburger Edam, 40% fat i.d.m., diced
50 g parsley leaves, plucked
350 g cherry tomatoes, halved
10 slices white bread, without crust,
toasted and cut in half


Combine the Oldenburger Whipping Cream with the ras el hanout spice mix, pour it into a cream siphon and carbonate it. Make a vinaigrette with the vinegar, syrup, oils and stock and season it with salt and sumac.

The Final Touch
Mix the chickpeas, cheese, parsley and tomatoes with the vinaigrette. Arrange the salad with two half slices of white bread on each plate and serve garnished with a spot of the ras el hanout cream.


You can vary the vegetables and herbs depending on what’s in season and your personal preferences.

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