Feta toast with minty beans

Feta toast with minty beans

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(2 ratings)

Prep: 5 mins Cook: 3 mins


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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  • 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



    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 1970s British salads (cooked and pickled in vinegar), beetroot is a root…


  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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Comments, questions and tips

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29th May, 2019
I had some leftover beetroot salad and this was a great lunch that used it up. Quick to make and healthy too.
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