A quick summer lunch or perhaps your contribution to a Dutch treat!

1. Slice some fresh sourdough bread.

2. Bake a coarsely chopped aubergine in olive oil until it turns a nice colour. Beat together with crème fraîche, garlic and flat leaf parsley. Season with salt and pepper and mix in 100 g of finely grated Västerbotten cheese. Spread the mixture on the bread.

3. Drizzle your best olive oil on top.

4. Garnish with chopped pistachio nuts and top with a pinch of salt flakes.

Ingredients

1 aubergine

50 ml olive oil

2 tbsp crème fraîche

1–2 garlic cloves

1 pinch of salt flakes

Black pepper from the grinder

100 ml finely chopped flat leaf parsley

100 g Västerbotten cheese

100 g pistachio nuts