Can baked beans on toast be an exciting breakfast?
Damn straight! It's all about the salsa... Flavour, Flavour, Flavour!
The Chimmichurri Salsa .
- typically comprising spices, garlic, onion and vinegar. And a wopping great bunch of parsley!
Here is my recipe from a recent post:
1 bunch flat-leaf Parsley
8 to 10 cloves Garlic, peeled
3 tbsp Lemon or Lime juice
1 tsp Red Chile Flakes
1 tbsp Red Wine Vinegar
1 tsp Oregano
1 generous tsp ground Cumin
1 small red onion, chopped
1 tsp Salt
1 tsp Black Pepper
a half cup Oil
Place all the ingredients except the oil in a blender and whizz till loosely pureed. Add the oil last and mix till emulsified. Don’t allow the mixture to reduce to a homogenised pulp; rather - allow the ingredients to remain identifiable!
Store in a container and refrigerate for up to 3 weeks. Make this as hot as suits your palate. You may prefer to use a quantity of fresh chillies instead of the dried chilli flakes - go ahead!
Variations. You could also include fresh basil, coriander, and even shallots! Make it your own..
To put this dish together:
1 loaf of fresh baguette, sliced on the diagonal and toasted in the oven (or use your toaster)
vegan butter for the toast
1 tin baked beans, heated in a pot on the stove
1 avocado, sliced on the diagonal
cherry tomatoes, halved
lashings of the chimmichurri...
fresh herbs, coriander is best!
Optional - sliced spring onions for garnish
I think you get how to assemble it?
@thegastronomicalworkshop
