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