Summer rarebit

Summer rarebit

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(1 ratings)

Prep: 10 mins Cook: 8 mins - 10 mins

Easy

Serves 4
Goat's cheese, cider and grated beetroot take this classic Welsh version of cheese on toast to the next level

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal465
  • fat14g
  • saturates8g
  • carbs59g
  • sugars7g
  • fibre4g
  • protein23g
  • salt2.4g
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Ingredients

  • 150g pack soft goat's cheese (or vegetarian alternative)
  • 1 tbsp Dijon mustard
  • 50ml cider
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 6 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 400g sourdough bread, thickly sliced
  • 1 raw beetroot (about 140g), peeled
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • ½ small pack dill, chopped
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • watercress, to serve
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.

  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.

  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.

  4. Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.

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