Leek & Wensleydale toasties with quick pickle - Good Food Middle East
A twist on the classic cheese and onion combo, with buttery soft leeks and creamy Wensleydale all wrapped up in a comforting toastie with beetroot relish on the
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Ingredients
- 3 tbsp unsalted butter
- 4 leeks (about 600g/1lb 5oz), trimmed, halved and finely sliced
- 2 tbsp cider vinegar
- 1 ½ tbsp wholegrain mustard
- 2 tbsp maple syrup
- 4 carrots, peeled into ribbons
- 2 red apple, halved, cored and thinly sliced
- 1 beetroot, coarsely grated
- 8 slices seeded granary bread
- 200g Wensleydale cheese, grated
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