This simple veggie sandwich has a spoonful of hummus, 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
Ingredients
- 25g fresh or frozen broad beans
- 25g halloumi
Halloumi
ha-loo-meeA 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 hummus
Hummus
hoom-iss, hum-issHummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…
- ½ lemon, juiced
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Method
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 hummus on the bread, then top with the beetroot and grilled halloumi. Scatter over the broad beans and lemon juice to serve.
Comments, questions and tips