with crunchy radish slaw
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Tortilla
8 unit(s)
Sesame Oil
20 milliliter(s)
Gochujang Paste
1 sachet(s)
Honey
2 sachet(s)
Garlic
1 unit(s)
Radish
125 grams
Scallion
1 unit(s)
Aioli
1 sachet(s)
Miso Paste
1 sachet(s)
Coleslaw Mix
120 grams
Grilling Cheese
200 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim and thinly slice the scallion.
- Trim and thinly slice the radish.
- Peel and grate the garlic.
- In a bowl, mix the coleslaw mix and radish with aioli. Season with salt and pepper. Stir to combine.
- In another bowl, mix the garlic, gochujang, sesame oil, miso and honey.
- Stir to combine.
- Drain the cheese then cut into slices (3 per person).
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the cheese and fry until golden, 2-3 mins each side.
- Remove from heat, add spicy sweet glaze, then toss to coat.
- Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
- Divide tortillas between plates.
- Top first with saucy cheese and then radish slaw.
- Sprinkle over the scallion.
3968
kJ
Energy (kJ)
948
kcal
Energy (kcal)
60.8
g
Fat
24
g
of which saturates
68.5
g
Carbohydrate
19
g
of which sugars
3.8
g
Dietary Fiber
30.9
g
Protein
0
mg
Cholesterol
7.26
g
Salt
