SUMMER RAREBIT
Goat's cheese, cider and grated beetroot take this classic Welsh version of cheese on toast to the next level
Provided by Miriam Nice
Categories Dinner, Lunch, Snack, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.
- Place the slices of bread on a large baking tray and pop under the grill for a few moments to toast on one side. Turn over and spoon the goat's cheese mixture onto the untoasted side. Put back under the grill for 8-10 mins or until golden.
- Chop the beetroot into large chunks and coarsely grate or blitz in a small food processor. Add half the chopped dill and the lemon juice, and stir to combine.
- Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.
Nutrition Facts : Calories 465 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.4 milligram of sodium
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