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Ingredients
- red onion 1, sliced and cooked in a little olive oil
- pears 2, cored and diced
- sultanas 2 tbsp
- ground allspice ½ tsp mixed with ½ tsp ground ginger and ½ tbsp dark muscovado sugar
- redcurrant jelly 1 tbsp mixed with 2 tbsp balsamic vinegar
- goat’s cheese 2 slices from a large log (with rind)
- toasted walnut bread or watercress, to serve
Method
-
Step 1
Cook the onion in a little olive oil for 5 minutes then add the rest of the chutney ingredients and cook until the sugar has dissolved, the pears are tender and the chutney is syrupy.
-
Step 2
Grill the goat’s cheese on a non-stick tray then sit on top of the toast. Serve with warm chutney and watercress.
Nutritional Information
- Kcals 448
- Carbs 70.5g
- Protein 9.9g
- Fat 16.1g
- Salt 0.72g
- Saturates 6.6g
- Fibre 4.7g
