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Toastie with cheddar, roasted cauliflower, dates and apricots
This is a toastie you’ve never have tried before! Naan with smooth slices of cheddar and roasted and spiced cauliflower. Finish this toastie with toppings of dates and apricots, creating a wonderful combination of sweet and savoury. Enjoy!
25 min- Lunch
- ERU Slices Cheddar
- 4 people
25 min
Lunch
ERU Slices Cheddar
4 peopleIngredients
- 8 slices ERU Slices Cheddar
- 2 sprigs of fresh thyme
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 small cauliflower
- 4 Medjool dates
- 8 dried apricots
- 4 mini naans garlic/coriander
- Olive oil
- Salt and pepper (to taste)
Equipment
- grill pan, frying pan with lid
Preparation| 10 min
- Strip the leaves from the sprigs of thyme.
- Mix 4 tablespoons of olive oil with cinnamon, cumin, fresh thyme leaves and salt and pepper.
- Cut the cauliflower into 1-centimetre slices.
- Toss the pieces in the marinade and set aside.
- Remove the pits from the Medjool dates and halve lengthwise.
- Slice the apricots in half lengthwise.
Method| 15 min
- Heat a grill pan.
- Grill the marinated cauliflower on both sides until tender.
- Meanwhile heat the 4 naans for around 1 minute in a frying pan.
- Carefully slice open and fill with the grilled cauliflower.
- Place 2 slices of ERU Slices Cheddar, the dates and apricots on top and close again.
- Grill briefly on the other side of the naan so that the cheese melts.
Ingredients
- 8 slices ERU Slices Cheddar
- 2 sprigs of fresh thyme
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 small cauliflower
- 4 Medjool dates
- 8 dried apricots
- 4 mini naans garlic/coriander
- Olive oil
- Salt and pepper (to taste)
Equipment
- grill pan, frying pan with lid
