Castello Creamy Blue with grilled vegetables, peanuts and pickled onions

Spruce up lunchtime with a side of playful contrasts – our recipe for blue cheese with grilled vegetables, peanuts and pickled onions features full-bodied flavours by way of simple ingredients and straightforward preparation.

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Castello Creamy Blue with grilled vegetables, peanuts and pickled onions

Ingredients

Pickled red onions:

100 ml vinegar
45 g sugar
50 ml water
8 small peeled red onions cut in half or 1 red onion cut into thin wedges

Grilled vegetables:

8 pcs. mini fennel or 400 g regular fennel sliced
100 g green asparagus
100 g peeled white asparagus
olive oil for frying pan
salt
ground black pepper
4 slices of toasted bread
3 tbsp roasted salted peanuts

Garnish:

fennel tops

Preparation

Preparation

Boil the vinegar, sugar and water together in a saucepan. Add the onion and let the mixture cool in the refrigerator. Warm up a grill pan. Cut out the ends of the asparagus. Sprinkle the vegetables with olive oil. Grill them for 2-3 minutes on each side and add some salt and pepper. Keep them warm. Cut slices of cheese and place them on the toast. Add the grilled vegetables and the pickled red onions. Garnish with fennel tops. Sprinkle with peanuts and serve.

Tip: can be served alone or with grilled meats, such as beef steaks or chicken.

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  • Dinner Party
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