- 3 heaped tbsp frozen soybeans or baby broad beans
- 1 tsp extra virgin rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tsp cider vinegar
- ½ garlic clove, finely grated
- 1 mint sprig, leaves chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 slice rye and wheat dark sourdough bread
The richly flavoured seed of a common and widely grown grass, rye…
- 1 heaped tbsp Greek yogurt
- 15g feta
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 1 ready-cooked beetroot, sliced
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
Boil the beans following the pack instructions, about 3 mins, then drain and mix with the oil, vinegar, garlic and mint. Meanwhile, toast the bread.
Mix the yogurt with the feta to make a rough paste, then spread half onto the toast. Top with the beetroot slices, then spread on the rest of the feta mix and pile the beans on top. Eat with your fingers or a knife and fork. Take all the different bits for the sandwich to work in small tubs and build it at your desk.
Switch it upFor an alternative topping, try mashed avocado with poached salmon instead of the feta mix (smoked salmon or other cured fish isn’t a healthy choice because of its salt content).You could also swap the feta for a blue cheese, and top with pear instead of beetroot, and a few walnuts and dried dates or raisins instead of the beans.