- 1 wholemeal flatbread
- 3 slices Emborg Sliced Cheese
- 50 g Emborg Whole Leaf Spinach
- 1 tbsp pine nuts
- ¼ sliced cucumber
- 2 slices of onion
- Mint, garnish
Fine chop the pine nuts. Blanch the spinach by plunging for 2 minutes into boiling water and then cooling it in ice-cold water. Set it aside on kitchen paper towel to dry.
Slice the bread in halves and arrange the spinach on top of one of the bread halves.
Sprinkle with pine nuts and arrange three slices of cheese on top of the spinach.
Cover with the other half and grill the sandwich in the oven at 200 ºC for 10 minutes or so, until the cheese has melted.
Deseed the tomato and peel and deseed the cucumber.
Chop the tomato, cucumber and onion and mix them together to make a fresh salsa.
Serve the bread with tomato salsa and mint garnish.