Bombay Chilli and Lentil Cheese Toastie
- 1 pouch Whitworths Protein by Nature Indian Lentil Dhal
- 1 tsp Chaat Masala or Garam Masala
- ½ red pepper, finely diced
- ½ red onion, finely diced
- 20g mint leaves, roughly chopped
- 20g coriander leaves, roughly chopped
- 1 red birds eye chilli, finely sliced
- 1 lemon, juiced
- 2 tsp mango chutney
- 1 tsp nigella seeds
- Pinch of salt and black pepper
- 60g butter softened
- 8 slices of soft wholemeal bread
- 8 slices of Emmental
- 2 beef tomatoes, sliced
READY... STEADY... COOK...
- In a small bowl mix together the Chaat Masala, red pepper, red onion, mint leaves, coriander leaves, birds eye chilli, lemon juice, mango chutney, nigella seeds and a pinch of salt and pepper
- Spread half the butter generously on each slice of bread. Top each slice with the cheese and spread a layer of the spice mixture on four slices; divide the Whitworths Protein by Nature Indian Lentil Dhal between the other four slices, topping with the sliced tomato
- Make four sandwiches by lightly pressing the slices together. Spread the rest of the butter on the outsides of the sandwiches
- Use a toasted-sandwich maker if you have one. Alternatively, heat a large non-stick frying pan over a medium heat. Add one sandwich at a time. Cover with the lid and allow to cook for 2.5 minutes or until the base goes crispy and golden brown. Turnover and repeat
- Serve warm with chutney, ketchup and/or natural yogurt with a splash of hot sauce
