You will need
- Grilled bread
- 6 slices of your favorite freshly baked bread
- 5g thyme
- Salt/Pepper
- Feta cheese and bean closure
- 80g Dried pork beans
- 150g of feta cheese
- 1 head of garlic
- 40g hard cheese
- Juice 1/3 Lemon
- 2 sprigs of rosemary
- 10 ml Olive oil
- Salt/Pepper
- Pickled beets
- 3 medium-sized steamed beets
- 25ml Red wine vinegar
- 25ml Sesame seed oil
- 1 teaspoon sesame seeds
- Salt/Pepper
- 30g Roasted beans “Pupuchi”
- 30g Pea sprouts
- 20ml Olive oil
- 20 ml balsamic or beet syrup
Cut the bread into slices, sprinkle with finely chopped thyme and drizzle with olive oil. Place on a heated grill pan or grill and lightly brown on both sides. Soak the beans for at least 8 hours, then boil, drain and cool. Cut off the top of the head of garlic so that each clove is exposed, drizzle with olive oil, sprinkle with finely chopped rosemary, salt and pepper to taste. While the beans are boiling, put the garlic in the oven and bake until it becomes soft. Cut the feta cheese into approximately 1cm cubes. Grate the hard cheese on a coarse grater. Squeeze the pulp from the garlic and put all the ingredients in a bowl and mix thoroughly, sprinkle with lemon juice, salt and pepper to taste. Cut the steamed beets into approximately 0.5cm thick slices, sprinkle with vinegar and oil, sprinkle with sesame seeds, add salt and pepper to taste, mix everything and place in the refrigerator for an hour so that all the flavors mix well. Mix beets with spinach leaves before serving. Spread the grilled bread with the cheese and bean paste, and spread the beetroot and spinach mixture on top. Drizzle all over with good olive oil, balsamic or beetroot syrup, sprinkle with pea sprouts and ‘Pupuchi’ roasted beans for texture and protein.
Enjoy your meal! 
