An unusual dish that's easy to make.
- 1 st tola crottin per person
- 1 little gem per person (sliced lengthwise)
- olive oil
- irish honey
- chilli flakes
- balsamic vinegar
- handful of black olives
- handful of walnuts
- 3 peppers (mixed colours)
- 1 bunch of coriander
- salt, pepper
- 1 loaf of ciabatta bread
- Julienne all the peppers, gently fry toether in a little olive oil, stir in some chopped coriander.
- Make the dressing by combining 3 parts oil to one part vinegar, one part honey, salt and pepper to taste.
- Cut the little gems in half, brush with olive oil and place on a grill pan to char.
- Chop the walnuts and black olives and add to the dressing.
- Slice the ciabatta, brush with olive oil.
- Cut the crottins in half, spoon a little of the dressing over the top, season with a little sea-salt and cracked black pepper and place under the grill to cook (or leave in a hot oven for a few minutes). 1 minute before the end, sprinkle with a little chilli flakes.
- Remove the lettuce from the grill pan, place to one side and grill the slices of ciabatta.
- Assemble on a plate with the grilled cheese on top of the grilled bread, spoon over the dressing and arrange the lettuce and peppers to one side.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes