Today is our very first blog day! Our two worlds are meeting - gluten free meets vegetarian! I, Leanne, sat at Lisa's lovely table in Falmouth while she created the "beach bean salad sandwhich". This consisted of the following: 1 can organic navy beans, 1 teaspoon minced garlic, 1 tablespoon of parsley, 2 teaspoons of olive oil, a splash of vinegar, ground pepper and a pinch of salt and a spot of love.
Toss above together and purée half of the mixture. Choose your bread (I chose amazing fresh baked scali bread, while Lisa went with her gluten free standby yudi bread) apply bean mixture to both slices, top with uncooked baby spinach, tomatoes, basil and lastly pea shoots. Take to the beach and eat!
Pair with white wine! Have a great day!
