Salsa verde
| 1 cup | Mint leaves, lightly packed |
| ½ cup | Coriander leaves |
| 3 ½ Tbsp | Lemon juice |
| 1 tsp | Grated root ginger |
| 1 | Large shallot, diced |
Potato
| 250 g | Potatoes (Main) |
| 1 Tbsp | Butter |
| 1 ½ tsp | Curry powder (Main) |
| 2 Tbsp | McClure's pickles, finely diced |
Toastie
| 4 slices | Ciabatta bread (Main) |
| 25 g | Butter, or table spread |
| 1 cup | Maasdam cheese, grated (Main) |
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Directions
- Place all the ingredients for the salsa verde in a small blender and mix until smooth.
- Cook the potatoes until soft (or use leftover spuds). Drain. Add the butter and curry powder. Mash well, then mix in the diced pickles.
- Spread the bread with butter. Top the base slices with 1-2 tablespoons salsa verde, then the potato, then the cheese. Top with the remaining bread and spread with more butter.
- Heat a non-stick frying pan on medium. Place the toasties butter-side down. Cover and cook until golden on the base, about 2 minutes. Carefully flip the toasties over and continue cooking for another 2 minutes. Great served topped with McClure's pickles and sliced tomato.
