This recipe conjures a summer vegetable feast from the BBQ! The dish is called 'Nursery of...' and that nursery is our own sea. In fact, many of the ingredients in this recipe by Niels Runderkamp, come directly from the Wadden Sea or North Sea and you can pick them yourself.

Salty vegetables

Cabbage, samphire and sea lavender: they are easy to find along the coast, but are still on the list of 'forgotten vegetables'. Which is a shame, because they are all flavour bombs and go well with the other local ingredients. More on salty vegetables >

See how salty vegetables are grown?

Ingredients for 3 - 4 persons

• 1 box oreo biscuits (crushed or chopped)
• 1 box peas (finely crushed)
• Kale
• Beet
• Leeks
• Green asparagus
• North sea crab
• Coconut milk
• Seaweed
• Marsh samphire
• Egg
• Chive oil
• Salt
• Pumpkin seeds

Ratatouille on a bed of salad

• Courgette
• Aubergine
• Potato
• Tomato
• Old Wezenspyk cheese
• Different types of lettuce
• Veganaise
• Dried seaweed

Method

Cut the large vegetables into chunks and season with olive oil and salt, grill everything on the barbecue. Meanwhile, grind some Oreo biscuits and put a layer of the biscuits in a deep plate or a bowl. When the vegetables are ready, you can mix them up on the layer of biscuits.

Grill a leek whole briefly on the barbecue. Cut into pieces of about 5 centimetres and remove the heart. Season the North Sea crab with coconut milk and herbs. Add chopped seaweed and samphire and mix together. Stuff the leeks with the North Sea crab mixture. Add this to the dish as well.

Finish the dish with a raw egg yolk. Serve in half an egg shell and season the yolk with some badger garlic oil. Garnish with some pumpkin seeds.

For the second dish, season the different types of lettuce with olive oil and an herb rub. Place a layer of the salad on a plate.

Cut the potatoes, aubergine and courgette into thin square slices. Grill them briefly on the barbecue. Lay the slices alternately on top of each other and build a turret. Make and thick puree of some tomatoes and, if necessary, pass through a sieve to remove peels. Finish the ratatouille with the tomato and grated old cheese.

Finally, make a sauce from veganaise and dried seaweed. Mix well and finish both dishes with small tufts of the sauce.

Serve the dishes together and enjoy!

More Texel recipes