Watercress pistou and chipotle grilled cheese with courgette salad
In this recipe, watercress pistou, made with garlic, almonds and olive oil, brings a vibrant fresh contrast to layers of melted Comté and taleggio, and smoky chipotle chilli crème fraîche. Grilled until golden and oozy, it’s served alongside a zesty courgette ribbon salad. This is a bold and punchy grilled cheese with a fresh, peppery twist.
Ingredients
Metric
Imperial
For the watercress pistou
- 60g of watercress, stalks removed
- 1 garlic clove
- 30g of almonds
- 4 tbsp of olive oil
- salt
- lemon juice to taste
For the chipotle crème fraîche
- 100g of crème fraîche
- 1 tsp chipotle paste
- 1 tsp honey
For the courgette ribbon salad
- 1 large green courgette
- 1/2 lemon, juiced
- 1 tsp runny honey
- 1 tbsp of olive oil
- salt and pepper
For the sandwich
- 4 slices of sourdough
- 100g of sun-dried tomatoes, roughly chopped
- 75g of Comté cheese
- 75g of taleggio, pulled into small pieces
- mayonnaise, as needed
- butter, for frying
For the garnish
- 2 tbsp of romesco sauce
Method
First make the pistou. Blitz together all the ingredients, then season with salt and lemon to taste
- 60g of watercress, stalks removed
- 1 garlic clove
- 30g of almonds
- 4 tbsp of olive oil
- salt
- lemon juice to taste
Stir together all the ingredients for the chipotle crème fraîche until combined, then set aside
- 100g of crème fraîche
- 1 tsp chipotle paste
- 1 tsp honey
Use a vegetable peeler or mandolin to shave the courgette into ribbons. Toss with the remaining salad ingredients and season to taste
- 1 large green courgette
- 1/2 lemon, juiced
- 1 tsp runny honey
- 1 tbsp of olive oil
- salt and pepper
Next assemble the toasties. Spread pistou on two slices of the bread, and the chipotle crème fraîche on the other two
- 4 slices of sourdough
Top the bread with sun-dried tomatoes, Comté, and taleggio
- 100g of sun-dried tomatoes, roughly chopped
- 75g of Comté cheese
- 75g of taleggio, pulled into small pieces
Close the sandwiches, and spread mayonnaise on the outside of the toasties
- mayonnaise, as needed
Heat a non-stick frying pan over medium-low heat. Add some butter and, once melted, cook the sandwiches for 3-4 minutes on each side, pressing down gently with a spatula, until golden and crisp and the cheese is melted
- butter, for frying
Plate with the courgette salad and a spoonful of romesco
- 2 tbsp of romesco sauce
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