150g pack soft goat’s cheese (or vegetarian alternative)
1 tbsp Dijon mustard
6 spring onions, sliced
400g sourdough bread, thickly sliced
1 raw beetroot (about 140g), peeled
½ small pack dill, chopped
juice 1 lemon
watercress, to serve
Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.
Place the slices of bread on a large baking tray and pop under the grill for a few moments to toast on one side. Turn over and spoon the goat’s cheese mixture onto the untoasted side. Put back under the grill for 8-10 mins or until golden.
Chop the beetroot into large chunks and coarsely grate or blitz in a small food processor. Add half the chopped dill and the lemon juice, and stir to combine.
Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.
Recipe from Good Food magazine, July 2015