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.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and slice plantains 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.
Saute
Heat 2 tbsp neutral oil in a large frying pan over medium-high heat. Add plantain slices in a single layer (work in batches if needed to avoid crowding), cook 2–3 minutes per side until deep golden and caramelised. Season with a pinch of salt. Remove from heat.
Bloom
While plantain cooks, warm black beans in a small pan over medium heat with cumin and a pinch of salt, 2–3 minutes, stirring occasionally. Set aside.
Toast
Warm the flatbreads in a dry pan 30 seconds per side until pliable and warm. Scatter manchego shavings over each warm flatbread; residual heat will begin to soften the cheese.
Build
Arrange caramelised plantain slices over the manchego on each flatbread. Spoon warm black beans alongside the plantain.
Plate
Drizzle scotch bonnet honey generously over the plantain, scatter coriander over the top, and serve immediately with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.