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Posh Cheese on Toast with Apple Compote and Baby Beetroot Salad

Sourdough toast topped with apple compote, pickled onions, and melted cheese, served alongside a quick-pickled baby beetroot salad.

VegetarianLunchApplesBeetrootSourdough
Estimated Nutrition
Calories
1092.5
kcal / serving
2185 kcal total
Carbs
106.8g
per serving
213.6 g total
Fat
57.7g
per serving
115.4 g total
Protein
36.4g
per serving
72.8 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Caster Sugar
1
tsp
Sugar
for the salad liquid
CondimentsSauces
50
ml
White Wine Vinegar
for the compote
110
ml
White Wine Vinegar
for the salad dressing
Dairy
50
g
Unsalted Butter
for cooking onions
200
g
Cow's Cheese
firm variety such as Ogleshield, sliced
Fruits
3
piece
Braeburn Apple
peeled, cored and chopped
GrainsCereals
2
slice
Sourdough
bread slices
NutsSeeds
1
tsp
Dried Chilli Flakes
for spice
1
tsp
Salt
OilsFats
15
ml
Olive Oil
to drizzle over bread
15
ml
Olive Oil
for the compote
Vegetables
8
piece
Pickled Onions
large size
1
bunch
Baby Beetroot
cut into quarters
1
piece
Banana Shallot
sliced
50
g
Lambs Lettuce
50
g
Mizuna Leaves

Method

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