Ingredients

• 1 tbsp olive oil
• 2 slices sourdough
• 50g/1¾oz unsalted butter
• 8 large pickled onions
• 200g/7oz firm cow's cheese
• (such as Ogelshield)
• sliced
• 1 tbsp olive oil
• 1 tsp dried chilli flakes
• 50ml/2fl oz white wine vinegar
• 50g/1¾oz caster sugar
• 3 Braeburn apples
• peeled
• cored and chopped
• 1 bunch baby beetroots
• cut into quarters
• 1 banana shallot
• sliced
• 110ml/3¾fl oz white wine vinegar
• 1 tsp salt
• 1 tsp sugar
• 50g/1¾oz lamb’s lettuce
• 50g/1¾oz mizuna leaves

Directions

• For the cheese on toast
• drizzle the oil over the slices of bread and place in a hot frying pan and toast either side for a minute. Heat a clean frying pan and add the butter. Once hot and melted
• add the pickled onions and cook until they colour all over.
• For the apple compôte
• heat a grill to high. Heat the oil in a frying pan over a medium heat. Add the chilli flakes
• vinegar and sugar and fry for one minute.
• Add the apple and cook for five minutes
• or until the apples are beginning to break down and soften. Place into a blender and blend until smooth.
• Spread the compôte over the toasted bread and slice the pickled onions and place on top. Lay the cheese over the onions and place under the grill until melted.
• For the baby beetroot salad
• place the baby beetroots and sliced shallots in a bowl.
• Put the vinegar
• 110ml/3¾fl oz of water
• salt and sugar in a saucepan and once warm
• pour it over the beetroot and shallots and leave them for 2-3 minutes.
• Place the leaves in a large bowl and add the beetroot and shallots and a little of the pickling liquor.
• To serve
• place the cheese on toast on a plate and serve the salad leaves next to the toast.