SUMMER RAREBIT

Summer rarebit image

Goat's cheese, cider and grated beetroot take this classic Welsh version of cheese on toast to the next level

Provided by Miriam Nice

Time 20m

Number Of Ingredients 10

Ingredients

150g pack soft goat's cheese (or vegetarian alternative)
1 tbsp Dijon mustard
50ml cider
6 spring onions , sliced
1 egg
400g sourdough bread , thickly sliced
1 raw beetroot (about 140g), peeled
½ small pack dill , chopped
juice 1 lemon
watercress , to serve

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