Feta toast with minty beans

Feta toast with minty beans

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(1 ratings)

Prep: 5 mins Cook: 3 mins

Easy

Serves 1

This simple veggie toast with minty soybeans, feta and beetroot on rye bread makes an easy desk lunch and can be plated up in just 8 minutes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal377
  • fat13g
  • saturates6g
  • carbs42g
  • sugars9g
  • fibre10g
  • protein17g
  • salt1.6g
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Ingredients

  • 3 heaped tbsp frozen soybeans or baby broad beans
  • 1 tsp extra virgin rapeseed oil
    Rapeseed oil

    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
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 slice rye and wheat dark sourdough bread
    Rye

    Rye

    rai

    The richly flavoured seed of a common and widely grown grass, rye

  • 1 heaped tbsp Greek yogurt
  • 15g feta
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 1 ready-cooked beetroot, sliced
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

Method

  1. 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.

  2. 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.

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