Brunch
Plantain and Manchego Brunch Flatbread
A Spanish-West African brunch original, sweet ripe plantain caramelised until golden then layered on a warm flatbread with melted manchego, black beans, and a scotch bonnet honey so the West African plantain sweetness and the Spanish aged cheese create a structural sweet-savoury tension.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
22gFat
62gCarbs
18gSugar
6gFiber
680mgSodium
35mgChol
0gSat Fat
Goes well with
Spanish Lager Beer
local
Horchata de Chufa
international
Vegetarian
Gluten-Free
fusion-kitchen
Instructions
1
Prep
Peel and slice plantain diagonally 1cm thick. Deseed and finely mince scotch bonnet. Mix honey, minced scotch bonnet, and lime juice; set aside. Drain and rinse black beans. Thinly shave manchego. Measure coriander and prepare lime wedges.
2
Saute
Heat 1 tbsp neutral oil in a frying pan over medium-high heat. Add plantain slices in a single layer, cook 2–3 minutes per side until deep golden and caramelised. Season with a pinch of salt. Remove from heat.
3
Bloom
While plantain cooks, warm black beans in a small pan over medium heat with cumin and salt, 2–3 minutes, stirring occasionally. Set aside.
4
Toast
Warm the flatbread in a dry pan 30 seconds per side until pliable and warm. Scatter manchego shavings over the warm flatbread; residual heat will begin to soften the cheese.
5
Build
Arrange caramelised plantain slices over the manchego. Spoon warm black beans alongside the plantain.
6
Plate
Drizzle scotch bonnet honey generously over the plantain, scatter coriander over the top, and serve immediately with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 medium ripe plantain
- 2 tbsp2 tbsp neutral oil
- 2 pinch2 pinch fine sea salt
- 3 tbsp3 tbsp honey
- 11 scotch bonnet chilli
- 1 tsp1 tsp lime juice
- 200g200g canned black beans
- 1/2 tsp1/2 tsp ground cumin
- 22 large flatbread
- 120g120g manchego
- 10g10g fresh coriander
- 22 lime
