Lunch Chorizo Ploughman's Platter

Nutrition per serve

Ingredients

• 600g sourdough baby baguettes
• 1pcs chorizo sausage
• 40g radish
• 1pcs granny smith apple
• 1stalk celery
• 50g cheddar
• 30g pitted kalamata olives
• 25g balsamic beetroot relish
• 20g butter

Method

1. Step 1 — Prep baguettes
   Preheat the oven to 200C, fan-forced. Remove 20g butter from the fridge to soften. Thinly slice the baguettes lengthwise. Put the slices, in a single layer, on a large oven tray.
2. Step 2 — Prep chorizo
   Line an oven tray with baking paper. Thinly slice the chorizo, then put on the lined tray.
3. Step 3 — Bake chorizo and bread
   Bake the chorizo on the upper oven shelf and the baguette slices on the lower shelf for 8 mins or until the chorizo is golden and the bread is toasted.
4. Step 4 — Prep fresh ingredients
   Meanwhile, very thinly slice the radish and apple with a sharp knife or mandoline, discarding the apple core. Cut the celery into batons.
5. Step 5 — Butter toast
   Spread the toast with the softened butter.
6. Step 6 — Get ready to serve
   Thinly slice the cheese. Divide the chorizo, toast, radish, apple, celery, cheese and olives among small platters or boards. Serve with the beetroot relish.

Allergens

Milk, Gluten, Soy, Wheat