BBQ croque radish with mushroom légumaise with truffle and Garden Cress


(For 4 portions)

  • 1 bundle of large radishes with greens
  • 1 large red onion
  • 40 g young spinach
  • cup of Garden Cress - Koppert Cress
  • strong dash of Iluigi olive oil
  • 120 g ‘Old flandrien’ (crumbled cheese)
  • 150 gr bio Légumaise Périgord, mushroom with truffle
  • white truffle sea salt - Tartivo Truffles
  • 1 small wholemeal bread (not pre-cut)


Grilled onion:

  • Peel the onion, cut it and grill it briefly.


  • Cut 8 toasts of max 1.5cm thick with a bread knife.
  • Spread some légumaise on 4 toasts.
  • Cut the leaves off the radishes and wash the radishes and leaves.
  • Cut the radishes into slices.
  • Spread the radish slices on the 4 toasts with sauce.
  • Place some radish green on top, then we divide the smoked onion and some spinach leaves over it.
  • Finally, crumble some cheese over each croque and close with the second slice of bread. Give it a good push.
  • Grill these on the (Berghoff) BBQ until they are nicely colored and warm on both sides.

To finish off:

  • Place a croque cut into 2 per plate, finish with some truffle Légumaise, some extra chunks of cheese, some white truffle sea salt, a few drops of olive oil and the cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: veggies
Plate: Wild Grey Flat Plate

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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