Summer rarebit

Summer rarebit

Summer rarebit

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

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 465
  • Carbohydrates 59
  • Saturated Fat 8
  • Sugar 7
  • Protein 23
  • Fat 14
  • Fiber 4
  • Salt 2.4

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

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.