Ingredients
- 150g pack soft goat's cheese (or vegetarian alternative)
- 1 tbsp Dijon mustard
- 50ml cider
- 6 spring onions sliced
- 1 egg
- 400g sourdough bread thickly sliced
- 1 raw beetroot (about 140g), peeled
- ½ small pack dill chopped
- juice 1 lemon
- watercress to serve
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