Whip up this simple lunch with radish and gruyère on toasted rye bread as an alternative to sandwiches. You can eat it 'al desko' or indeed, al fresco
Nutrition and extra info
- Vegetarian
Nutrition: Per serving
- kcal412
- fat25g
- saturates15g
- carbs24g
- sugars4g
- fibre4g
- protein20g
- salt1.7g
Ingredients
- 5-6 radishes
Radish
rad-ishThe root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 2 tbsp quark
Quark
kwarkThis is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…
- 1 tbsp grated gruyère
Gruyère
groo-ee-yeahGruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 2 slices of toasted rye bread
- lemon juice
- a few drops of olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Method
Take 5-6 radishes still with their tops on, and slice the leaves and the radishes thinly, keeping both separate. In a small bowl, mix together 2 tbsp quark, 1 tbsp grated gruyère and the radish leaves, then season well. Spread 2 slices of toasted rye bread with butter, then spread the yogurt mixture on top. Garnish with the radish slices, a good grating of black pepper, a spritz of lemon juice and a few drops of olive oil.
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