Recipes
Date posted: 26/02/2020
Ingredients
| Streetfood cuban chimichurri Paste | 300g |
| Kale - blanched | 400g |
| Tenderstem broccoli - chargrilled | 380g |
| Green beans | 200g |
| Everyday Favourites edamame soya beans | 400g |
| Spring onions - chargrilled | 10 |
| Everyday Favourites cracked black peppercorn | 0.5g |
| Casa De Mare lemon juice squeezy | 8ml |
| Everyday Favourites free range medium eggs | 20 |
| Bunch flat leaf parsley | 1 |
| Bunch coriander - chopped | 1 |
Method
- Heat the skillet over a medium heat and add 20g of the chimichurri paste per portion then tumble the green vegetables through to warm. Add the black pepper and lemon juice to season.
- Top with two fried eggs and 10g of reserved chimichurri paste per serving.
- Finish with picked parsley and chopped coriander.