The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
1 st tola crottin per person
1 little gem per person (sliced lengthwise)
handful of black olives
handful of walnuts
3 peppers (mixed colours)
1 bunch of coriander
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.