Horseradish Walnut Topping

Chop walnuts medium fine. Peel horseradish and grate finely. Peel apples, grate coarsely and mix with juice of one lemon and apple syrup (health food store). Peel mini cucumber, cut in half lengthwise, remove seeds, grate coarsely, mix with 1 pinch of salt and drain in a sieve. Stir through 60 g chopped walnuts, half of the horseradish, the apples and low-fat curd. Season with a little salt. Slice the ciabatta lengthwise and cut diagonally into 4 on the spot pieces. Toast the bread with the cut side down on a hot, lightly oiled grill pan until golden brown. Spread the curd on the bread and bring to the table sprinkled with the drained and squeezed cucumber, the remaining horseradish and the remaining walnuts.

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