Herbed cheese bagels

Herbed cheese bagels


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About this recipe: A little parsley adds a hint of freshness and colour to dishes, but when used in quantity its unique flavour can really be appreciated. It also makes a healthy contribution along with the vegetables to this delicious filling for bagels, which is based on creamy reduced-fat soft cheese.

Norma MacMillan

Serves: 4 

  • 100 g (3½ oz) reduced-fat soft cheese
  • 2 spring onions, thinly sliced
  • 30 g (1 oz) parsley, finely chopped
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped fresh tarragon
  • 4 bagels
  • ½ cucumber, thinly sliced
  • 3 tomatoes, thinly sliced
  • 1 red onion, thinly sliced
  • salt and pepper

Prep:10min  ›  Ready in:10min 

  1. Put the soft cheese, spring onions, parsley, dill and tarragon in a bowl. Mix well together using a fork, then add seasoning to taste.
  2. Slice the bagels in half horizontally. Spread the cheese mixture on the bagel bases. Layer the cucumber, tomato and onion slices on the cheese and cover with the tops of the bagels. Serve immediately.

Some more ideas

After splitting the bagels in half, you can toast them lightly under the grill before adding the filling. * For a mild herb flavour, reduce the quantity of parsley to 2 tbsp. Alternatively, for a peppery flavour, finely chop 1 bunch of watercress, tough stalks discarded, and use instead of parsley. * Use 8 thick slices of Granary bread instead of the split bagels to make chunky sandwiches. * For hearty open sandwiches, spread the herbed soft cheese on 4 individual or 2 large naan breads, cut across in half. Top with diced cucumber and sliced tomatoes (omit the red onion). Add a small handful of rocket leaves to each naan and scatter over 3–4 green olives, stoned and quartered. Fresh mint leaves can be used instead of rocket, if preferred.

Plus points

Reduced-fat soft cheese is excellent for sandwiches as there is no need to spread the bagels or bread with butter – butter contains 5 times as much fat as the soft cheese, most of it saturated. * Chunky sandwiches with vegetable fillings make well-balanced packed lunches and satisfying suppers. Large rolls, bagels, lengths of French bread or thick slices of a traditional loaf provide generous portions of starchy carbohydrate. Include plenty of vegetables or salad in the filling, with just a little protein-rich food such as meat, poultry, fish or dairy products. * Parsley has long been appreciated as a breath freshener, particularly when eaten raw with or after a dish containing garlic. Parsley is a good source of folate, iron and vitamin C.

Each serving provides

C * A, E, folate, calcium * B6, niacin, iron, potassium, selenium

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