I’m so behind with my blogging, literally no time now I’m back at work with two kids! I still cook but I never get round to blogging and as a result keep forgetting my recipes! So trying to catch up. This was a yummy lunch for me and baby last week… Chris hates leeks so felt like a treat! Serves 2 (altered from original in good food magazine)
100g Wensleydale (I used quite a bit less as this is 50g per person!)
4 slices granary bread
For the pickle
1 Apple, sliced thinly
2 carrots, grated
Beetroot (should be raw grated but I used packet cooked)
1 tbsp whole grain mustard
1 tbsp maple syrup
1 tbsp cider vinegar
Fry the leeks in butter and a 2 tbsp water for about 12 mins
Meanwhile, mix the pickle dressing ingredients in a bowl
Mix the veg together in another bowl
Mix the leeks and cheese together.
Butter e bread
Place one slice of bread butter side down in pan, top with half the leek and cheese mix and other slice of bread. Cook for 2 mins each side approx. Would be even better with a griddle pan but I don’t have one!
Mix the dressing into the pickle and serve with the sandwich
3 of 5 a day but 581 calories and 28g fat. Yummy though!