The savoury assemblage : Rhubarb on rye with watercress, radishes and goat’s curd

Serves 2

• 1 bunch watercress
• 2 slices rye bread
• 100g goat’s curd
• 1 tbsp rhubarb
• 0 radishes
• 0 black pepper
• 0 Olive oil

Step 1
Wash the watercress well.

Step 2
Toast the bread, smear half the curd on to each slice of toasted bread.

Step 3
Halve the watercress and divide between the two pieces of toast, then add the radishes.

Step 4
Add a generous spoon of the rhubarb mix to each piece of toast.

Step 5
Season with a little salt and pepper and a drizzle of olive oil.

Step 6
Plate up and serve immediately.