Honeyed Goat's Cheese Ciabatta Toasts
with Beetroot and Walnut Potato Salad
Inspired by crostini or bruschetta dishes, these Honeyed Goat's Cheese Ciabatta Toasts are a delicious way of enjoying one of our favourite starters for a main course. With a warm potato, beetroot and mustard salad, this is a hearty bowl of sunshine.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
250 grams
Cooked Beetroot
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Wholegrain Mustard
(Contains: Mustard)
30 grams
Honey
75 grams
Goat's Cheese
(Contains: Milk)
50 grams
Baby Leaf Mix
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Halve and peel the red onion, then cut each half into 3 wedges.
Pop the potatoes and onion onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, slice your ciabatta roll widthways, into 6 slices.
Place your ciabatta slices onto a medium baking tray, drizzle with oil, season with salt and pepper and toss to coat well.
When the potatoes have 10 mins left, bake on the middle shelf until golden, 8-10 mins.
While everything bakes, chop each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
In a large bowl, add the cider vinegar, wholegrain mustard, olive oil for the dressing (see pantry for amount) and half the honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Season with salt and pepper and mix well.
Once your ciabatta toasts have finished cooking, remove from the oven and spread your goat's cheese over the top of each slice.
Add your beetroot, roasted potatoes, onion and baby leaves to your dressing and toss well to coat.
Share your salad between your bowls.
Top with your toasts and drizzle over the remaining honey.
Sprinkle over the walnuts to finish.
