Ingredients

• 1 tbsp olive oil
• ½ lemon
• juice only
• 2 tbsp finely chopped fresh parsley
• 1 tbsp wholegrain mustard
• 4 radishes
• grated
• 1 chicory head
• shredded
• 3 slices thick cut white bread
• toasted
• 75g/2¾oz emmental cheese
• grated
• 3 slices pastrami
• 3 slices cornichons
• salt and freshly ground black pepper

Directions

• To make the salad
• place the oil
• lemon juice
• fresh parsley
• mustard and grated radish into a large bowl and whisk together.
• Add the chicory
• toss together to coat and season
• to taste
• with salt and freshly ground black pepper.
• To make the cheese on toast
• place the toasts onto a small baking tray. Place a layer of emmental cheese
• a layer of pastrami and a layer of cornichons onto the toasts
• season with salt and freshly ground black pepper and place under the grill. Cook for three minutes
• until the emmental has melted.
• To serve
• place the toasts on a large plate with the salad spooned alongside.