Onion Rarebit with Spinach Salad

    25 minutes

    Welsh rarebit is found in many forms, this one is grilled until bubbly over sliced red onions. The salad is a good balance to the richness.

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    Serves: 4 

    • 100ml low-fat milk
    • 1/2 teaspoon mustard powder
    • 1 cup (120g) firmly packed grated reduced-fat tasty cheese
    • 1/2 cup (30g) fresh wholemeal breadcrumbs
    • 4 thick slices multigrain bread
    • 1 small red onion, very thinly sliced
    • For the salad
    • 1 tablespoon walnut or hazelnut oil
    • 2 teaspoons red wine vinegar
    • 2 teaspoons poppy seeds
    • salt and pepper
    • 200g baby spinach leaves
    • 2 red apples, quartered, cored and sliced
    • 2 celery stalks, sliced

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the grill to high. Put the milk, mustard powder and cheese in a small heavy-based saucepan and stir over a low heat until the cheese has melted and the mixture is smooth. Remove from the heat and stir in the breadcrumbs. Cool for 3–4 minutes, stirring occasionally, until thickened to a spreading consistency.
    2. Meanwhile, arrange the slices of bread on the grill tray and toast on both sides under the grill.
    3. While the bread is toasting, make the salad. Put the oil, red wine vinegar and poppy seeds in a salad bowl and season to taste with salt and pepper. Whisk to mix. Add the spinach, apples and celery, but do not toss the salad.
    4. Top the toast with the slices of red onion, then spoon the cheese mixture over the top, spreading it out to cover the toast completely. Return to the grill and cook for 2–3 minutes or until the cheese mixture is golden brown and bubbling. Toss the salad and serve with the rarebits.

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