Servings:
4
Prep time:
25
Cooking time:
10
INGREDIENTS
- - 4 slices whole wheat bread
- - 1 avocado
- - 1 lemon
- - 1 leek
- - 1 carrot
- - 100 g of dried -cannellini beans, cooked
- - 100 g of kale
- - extravirgin olive oil
- - Chilli oil
- - salt
- - flowers
- - Mixed herbs
INSTRUCTIONS
- Toast the slices of bread in the oven at 180 ° C for 4-5 minutes, then take them out and let them cool completely.
- Peel the carrot and finely slice it lengthwise, keeping the obtained tapes in cold water to make them curl.
- Dice the white part of the leek and brown it in a little oil until it becomes tender, add salt slightly.
- Grate a bit of lemon zest, then squeeze it. Peel and slice the avocado, wetting them with a few drops of lemon juice and keep aside.
- Mix the beans with the grated rind, a spicy tablespoon oil and let flavour.
- Private the leaves of kale from the fibrous coasts and blanch in salted water for 3 minutes, dipping into cold water, to maintain the color. Season with 1 to 2 tablespoons of extra virgin olive oil and a pinch of salt.
- Arrange the bread slices on the dishes, then arrange on them the leek cubes, the seasoned beans, the black cabbage leaves, the sliced avocado and the drained and dried carrots. Possibly complete by decorating with edible flowers and herbs.
