Ready in around 20 minutes!!!
1. TO PREPARE THE CITRUS PICKLES:
Slice the radish in half, and then slice finely into half rounds. Peel and finely slice the shallot. Place both radish and shallot into a small bowl and pour over the citrus pickling liquor. Stir and leave to macerate.
2. TO PREPARE THE VEGETABLES:
Place the coleslaw into a salad bowl, season with salt and pepper and drizzle with oil. Pick the leaves off the coriander and set aside. Roughly chop the coriander stalks, add to the coleslaw and toss to combine. Place the black beans into a sieve, rinse under cool running water and drain well.
3. TO HEAT THE AREPAS:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the corn arepas and cook for 3-4 mins each side until golden brown, reducing the heat if needed – you may need to do this in batches. Remove from the pan and cover to keep warm.
4. TO COOK THE BBQ BEANS:
Place the frying pan back over a medium-high heat with a drizzle of oil. Once hot add the black beans, season with salt and cook for 1-2 mins. Pour in the BBQ sauce and cook for a further 1-2 mins. Using a serrated knife, carefully slice the arepas all the way through like a burger bun.
Place a spoonful of the coleslaw inside the sliced arepa and a spoonful of the BBQ beans. Add a couple of slices of pickled radish and shallot. Dollop with avocado crema, sprinkle over the tasty cheese and garnish with the coriander leaves. Eat with your hands street style or with a knife and fork.
THANK YOU #WOOP FOR THIS LOVELY RECIPE