A flavour packed, easy lunch or light dinner option. This recipe uses my ‘choona mayo‘ deli recipe as the star ingredient – which is light, creamy and perfect topped with creamy cheeze and baked in the oven.

This Recipe Serves 2 People | 2 Portions of Veg Per Serving | Ready in 30 Minutes

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To make this recipe you will need:

4 Slices of Sourdough

4 Heaped Tablespoons of ‘Choona Deli Filler‘

1/3 Pack of Violife Greek White Cheeze

200g New Potatoes

Heaped Teaspoon of Flora Plant

Dill tips

To Serve:

Fresh Rocket

Sliced Cucumber

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How to do it:

Lay out your sourdough slices onto a baking tray and spread the ‘choona topper’ mix evenly over the surface of each slice. Next, crumble the cheese on each slice. Sprinkle with a little black pepper and oven bake at 200℃ for about 12-15 minutes (or until the cheeze bubbles on top and the surface turns a little golden.)

While your toasts are baking, slice your potatoes into small chunks. Pop in a pan of boiling water with a little salt, simmer for about 10 minutes (or until you can pierce the pieced with a fork – try not to cook for too long or they will go too mushy!) When cooked, drain and stir through the Flora butter along with a pinch of dill tips, cracked black pepper and sea salt. Keep a lid on until serving.

Prepare your salad items just before serving. Plate up with your loaded choona melt toasts, hot buttery potatoes and fresh salad.

*Want to make this gluten free? Just switch the bread for a gluten free alternative and make sure that your ‘choona’ is made using GF soy sauce.