Cremolata

• 2 garlic cloves
• 1 lemon zest
• 1 bunch of Tamsin curly parsley
• 1 dl rapeseed oil (organic)
• ½ tsp salt

Peel the garlic clove. Wash the lemon thoroughly and grate the yellow part of the zest. Blend the parsley, garlic, lemon zest, and rapeseed oil with an immersion blender. Season with salt. Transfer to the refrigerator to marinate. Use the cremolata as a marinade on the chicken before grilling. Cremolata can also be used as a sauce.

Arugula Tomato

• 6 tomatoes
• 1 box Tamsin arugula
• ½ dl olive oil
• 2 tbsp dark balsamic vinegar
• 1 tsp salt
• 2 tsp sugar

Make an arugula paste in a mortar or with an immersion blender using arugula, olive oil, balsamic vinegar, salt, and sugar. Spread the paste on halved ripe local tomatoes and place in the oven at 100°C for 1–1.5 hours.