Leek & Wensleydale toasties with quick pickle
Serves 4 Prep 15 mins Cook 16 mins
3 tbsp unsalted butter
4 leeks (about 600g), trimmed, halved
and finely sliced
2 tbsp cider vinegar
11/2 tbsp wholegrain mustard
2 tbsp maple syrup
4 carrots, peeled into ribbons
2 red apples, halved, cored and
thinly sliced
1 beetroot, coarsely grated
8 slices seeded granary bread
200g Wensleydale cheese, grated
1 Melt 1 tbsp butter in a frying pan and add the leeks, seasoning and 3 tbsp water. Cook for 12 mins until soft, adding a little more water if they stick to the bottom of the pan.
2 Meanwhile, to make the pickle, mix the cider vinegar, mustard, maple syrup and seasoning in a large bowl. Toss in the carrots and apples, then place the beetroot on top, but don’t mix through.
3 Put a griddle pan over a high heat. Butter all the bread on one side. Mix the leeks and cheese, then spread over half the slices on the unbuttered side. Top with the remaining slices of bread, butter-side up. Griddle for 2 mins each side or until the cheese has melted, pressing down with a spatula to seal the pieces. Toss the beetroot through the pickle, cut the toasties in half and serve together.
PER SERVING 581 kcals, fat 28g, saturates 16g,
carbs 53g, sugars 25g, fibre 13g, protein 22g, salt 2g