Halloumi & beetroot open sandwich

Halloumi & beetroot open sandwich

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Prep: 15 mins Cook: 7 mins


Serves 1

This simple veggie sandwich has a spoonful of houmous, slices of grilled halloumi and fresh beetroot. A filling, vibrant lunch to perk up your plate

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal437
  • fat16g
  • saturates6g
  • carbs48g
  • sugars14g
  • fibre8g
  • protein20g
  • salt2.6g
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  • 25g fresh or frozen broad beans
  • 25g halloumi



    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

  • 1 slice rye bread or sourdough
  • 2 beetroots, cooked and quartered
  • 1 tbsp houmous
    Houmous in a pot


    hoom-iss, hum-iss

    A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…

  • ½ lemon, juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Bring a saucepan of water to the boil, add the broad beans and cook for 1-2 mins. Drain and run under cold water, then peel off the outer skins. Put the beans to one side.

  2. Heat grill to its highest setting. Put the halloumi on a baking tray and grill for 3 mins turning halfway through to brown on both sides. Toast the bread and transfer to a serving plate.

  3. Spread the houmous on the bread, then top with the beetroot and grilled halloumi. Scatter over the broad beans and lemon juice to serve.

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