 | 6 oz blue cheese |
| Scottish Oatmeal Bannocks |
| 2 oz walnut pieces |
| 1 oz watercress, large stalks removed |
| 1 oz Olive oil |
| Salt and pepper to taste |
Prepares 4-6 servings
Prep time: Unknown
Cook time: Unknown
| Break the cheese into small crumbly pieces and divide it between the oatcakes, with the walnut pieces. |
| Toss the watercress pieces with oil and salt and pepper. |
| Arrange the oatcakes on a cookie tin, and broil for about 1 minute, or until the cheese just begins to melt. |
| Transfer to serving, (salad) plates, pile the tossed watercress on top and serve. |