Himalayan Cheese on Toast with Tomato and Coriander Dip

  • DifficultyEasy
2 slices of thick white bloomer bread (or whatever your favourite bread is, but white is best)
230g cheddar, grated
1 small red onion, finely chopped
1 medium green and 1 medium red chilli, finely chopped up until the seeds
A pinch of salt
1 tbsp coriander powder
1 tsbp fresh coriander, chopped
To garnish; coriander leaves and Indian pickle

For the Tomato Dip

235ml tomato ketchup
1 clove of garlic
A handful of fresh coriander

1. Grate the cheese and place into a medium sized bowl.

2. Chop the red onion and chili and add to the bowl of grated cheese

3. Add a pinch of salt, coriander powder and fresh coriander and mix together well.

4. Toast one side of the bread under the grill before turning over.

5. Then place a large spoonful of the cheese mix onto the un-toasted side of the bread so that you create a thick layer of cheese, do this to both slices, place onto a baking sheet and place under the grill until the cheese starts to bubble.

6. Remove and garnish with coriander leaves.

7. To make the tomato dip, place the tomato ketchup, garlic and fresh coriander in a blender and blitz until all combined.

8. Serve the cheese on toast with the tomato dip.

Recipe courtesy of Nisha Katona

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