Black bean piperade with melted cheddar and mint mojo verde

Name: Black bean piperade with melted cheddar and mint mojo verde
Yield: Serve 4
Ingredients: 1 green chilli, deseeded and finely chopped; ½ yellow pepper, deseeded and cut into 1 cm dice; ½ red pepper, deseeded and cut into 1 cm dice; 1 courgette, cut into 1 cm dice; olive oil; 75 g freshly grated vegetarian cheddar cheese; 1 garlic clove, crushed; salt and freshly ground black pepper; 3 tablespoons olive oil; 1 tablespoon tomato puree; 8 free-range eggs, separated; 75 g cooked Mexican black beans (tinned are fine); 1 onion, finely chopped; 1 tablespoon white wine vinegar; 4 tablespoons olive oil; 25 g fresh white breadcrumbs; 1 green pepper, deseeded and chopped; 1 small green chilli, chopped; 40 g fresh mint leaves; 20 g fresh coriander leaves; 2 garlic cloves, peeled

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

This is a great brunch or substantial lunch dish. A piperade is an egg dish flavoured with ratatouille-style vegetables, a speciality of southern France. In this recipe, I take the dish to Mexico for a spicier variation on the theme with a Cuban mojo salsa. Both the vegetables and the spicy green mojo sauce are all the better made in advance, allowing their flavours to develop. I suggest some country-style bread to serve with the piperades.

Ingredients

Lunch
Main course
Brunch
Vegetarian

Ingredients

Method