Spring onions, radish, and beetroot are fantastic sides that can threaten the superiority of the centrepiece. There’s the pungent taste of spring onion and the brightly spicy radish that can overpower the tastes of almost any meal. And beetroot’s bloody look can colour a dish with its brilliantly purple juice.
Something else that these salad items can enhance is the humble cheese on toast. First, you need to pick your cheese. Take a look at our range of Cheddar and British regional cheese to get started. Whether you want a mature Cheddar, or a brilliantly coloured Red Leicester, we aim to have the cheese for you.
Then you need to choose your bread. And if you’re struggling to make a decision, why not go for half and half? It combines wholemeal and white bread into a loaf that’s more than the sum of its parts. Toast it, then add some butter for a rich and creamy undertone.
Add the cheese, then grill until it’s melted. Then add some spring onion to the top of the cheese. The fiery taste will punch through the richness in a delightful way. You could also add some salad cream or mayonnaise to the top. Or not, it’s up to you.
Some radishes on top of the mayo can be both aesthetically pleasing and flavourful, and some beetroot on the side will be brilliant to mop up with your bread after you’ve finished your meal.
Delicious.
