Turkey Rarebit Sandwich
What better way to elevate your leftovers than with by covering them with cheese and putting them un...
Lunch
Cheese & Caramelised Onion Toast
Difficulty
Medium
Time
20 minutes
Serves
4
Diet
Vegetarian
Ingredients
250g halloumi
200g cous cous
200ml boiling chicken stock
2 tbsp harissa paste
Juice & zest of 1 lemon
1 red pepper (diced)
½ aubergine (diced)
1 onion (sliced)
30g chopped parsley
1 clove garlic
100g pomegranate seeds
Salt & pepper
2 flatbreads
50g rocket
1 jar of Baxters Albert's Victorian Chutney
100ml natural yogurt
Preparation
To make the cheese topping start by melting the butter in a heavy bottomed pan, add the flour to make a roux and cook out over a low heat for 2 minutes.
Gradually add the milk beating well between each addition to avoid lumps.
Bring to the boil and add the cheese, mustard and Worchester sauce – mix this well and season.
Toast the bread on one side then top the untoasted side generously with Caramelised Onion Chutney.
Top with the cheese mixture and place back under the grill until golden and bubbling.
Top with the rocket and serve straight away.
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