Summer rarebit
- Miriam Nice
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Serves 4
Easy
Prep: 10 mins
Cook: 8 mins - 10 mins
A star rating of 5 out of 5.3 ratingsRate
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Goat's cheese, cider and grated beetroot take this classic Welsh version of cheese on toast to the next level
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal465
- fat14g
- saturates8g
- carbs59g
- sugars7g
- fibre4g
- protein23g
- salt2.4g
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Method
-
step 1
Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.
-
step 2
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.
-
step 3
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.
-
step 4
Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.
Recipe from Good Food magazine, July 2015
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A star rating of 5 out of 5.3 ratings
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