Halloumi & beetroot open sandwich
- Preparation and cooking time
- Serves 1
- 25g fresh or frozen broad beans
- 25g halloumi
- 1 slice rye bread or sourdough
- 2 beetroots , cooked and quartered
- 1 tbsp hummus
- ½ lemon , juiced
- STEP 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.
- STEP 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.
- STEP 3
Spread the hummus on the bread, then top with the beetroot and grilled halloumi. Scatter over the broad beans and lemon juice to serve.