Theo’s grill cheese, beetroot, red chilli & dill salsa, pickled radishes, mustard sauce, rocket, brioche bun
INGREDIENTS
Theo’s grill cheese block
4 handfuls of rocket
4 pickled beetroot, roughly diced
8 radishes, sliced
1/4 bunch of fresh dill, finely chopped
2 tsp yellow mustard
1 tsp Dijon mustard
2 tbsp Greek yoghurt
2 tsp mayo
1 tsp honey
3 tsp of vinegar
Pinch of sea salt
4 brioche buns
METHOD
To make salsa: Toss beetroot, red chilli, dill with 1 tsp of vinegar. Set aside. To make pickled radish: Toss radishes with 1 tsp of vinegar and pinch of sea salt. Set aside. To make mustard sauce: Mix Greek yoghurt, mayo, yellow mustard, Dijon mustard, honey and 1 tsp of vinegar. Cut grill cheese into slices. Place a grill pan on a high heat and grill the halloumi for about 3 minutes per side. Lightly toast brioche buns. Slather each bun with mustard sauce. Add rocket halloumi and pickled radishes. Top up with salsa.
SERVES 4