This twist on grilled cheese is perfect for lunch or supper on these cool February evenings. Replacing the traditional bread with our Orkney Beremeal Oatcakes, offers a crispier and lower GI base, packed with flavour and wholegrain oats!
What you will need to make four
- 4 x Stockan's Orkney Beremeal Oatcakes
- 150g of Scottish cheddar
- 1 x smoked paprika mill/shaker
- punnet baby tomatoes
- half a red onion
- herb of your choice (we used parsley, but coriander or basil would work well also)
Top four Orkney Beremeal Oatcakes with generous slices of cheddar, enough to cover the Oatcake.
Sprinkle smoked paprika over each one and grill on a low heat until the cheese is melted and bubbles.
Whilst the Oatcakes are on the grill, chop and mix herbs, tomatoes with the onion and season with salt and pepper.
Carefully remove the Oatcakes from the grill and generously top with the tomato salsa mixture and eat................enjoy!