Sourdough with goat’s cheese, red onion & watercress

by Neil Forbes

A tasty light lunch


2 red onions, peeled
100ml olive oil
A few sprigs of thyme
4 medium slices of good sourdough
1 clove of garlic
1 goat’s cheese log, like Golden Cross or St Maure
1 bunch of watercress


Firstly, get a griddle pan hot and turn the oven up to 220C. Halve the red onions and cut them into wedges. Place on a baking tray and trickle with half the oil, some salt and pepper and the thyme. Bake until crispy and caramelised—about 30–40 mins.

Drizzle some oil and sprinkle some salt onto each slice of sourdough (both sides) and toast on the griddle. Then rub each slice with the garlic clove. Dress the watercress with a little oil and pepper.

To serve, top the toast with the onion wedges, pieces of cheese and garnish with watercress.