BBQ croque radish with mushroom légumaise with truffle and Garden Cress

(For 4 portions)

• 1 bundle of large radishes with greens
• 1 large red onion
• 40 g young spinach
• cup of Garden Cress - Koppert Cress
• strong dash of Iluigi olive oil
• 120 g ‘Old flandrien’ (crumbled cheese)
• 150 gr bio Légumaise Périgord, mushroom with truffle
• white truffle sea salt - Tartivo Truffles
• 1 small wholemeal bread (not pre-cut)

Grilled onion:

• Peel the onion, cut it and grill it briefly.

Croque:

• Cut 8 toasts of max 1.5cm thick with a bread knife.
• Spread some légumaise on 4 toasts.
• Cut the leaves off the radishes and wash the radishes and leaves.
• Cut the radishes into slices.
• Spread the radish slices on the 4 toasts with sauce.
• Place some radish green on top, then we divide the smoked onion and some spinach leaves over it.
• Finally, crumble some cheese over each croque and close with the second slice of bread. Give it a good push.
• Grill these on the (Berghoff) BBQ until they are nicely colored and warm on both sides.

To finish off:

• Place a croque cut into 2 per plate, finish with some truffle Légumaise, some extra chunks of cheese, some white truffle sea salt, a few drops of olive oil and the cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: veggies
Plate: Wild Grey Flat Plate