halloumi beetroot open sandwich

Halloumi & beetroot open sandwich

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

Ingredient

• 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

Direction

• 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.

Add To Shopping List