Unleash the flavors of Nordic cuisine with chef Nevada Berg

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

yeast

🥗Healthier: baking soda

💰Cheaper: self-rising flour

Baking soda simplifies the leavening process.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness.

Cook lamb cutlets on the grill until golden and juicy.

Chop garlic and add to a mortar.

Add fresh dill to the mortar and chop roughly.

Add peas and olive oil to the mortar, along with sea salt and cracked black pepper, and mash together.

Prepare the skillet by greasing it with oil using a paper towel.

Heat the skillet over fire for about a minute.

Fold the dough into a ball and place it onto the hot skillet, spreading it out to the edges.

Cook the bread for about 3 minutes on one side until golden brown, then flip and cook for another 3 minutes.

Slice the cooked lamb into thin slices.

Spread the pea sauce over the cooked bread.

Top with sliced lamb, crumbled blue cheese, and thinly sliced red onion.

Dress mixed greens with olive oil and sea salt, then place on top of the bread.

Dollop full fat sour cream on top and finish with cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens