Name: Halloumi & beetroot open sandwich
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 1
Ingredients: 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

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Halloumi & beetroot open sandwich

Halloumi & beetroot open sandwich

James Collins – Performance nutritionist

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Serves 1

Easy

Prep: 15 mins

Cook: 7 mins

A star rating of 4.5 out of 5.8 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal437
fat16g
saturates6g
carbs48g
sugars14g
fibre8g
protein20g
salt2.6g

Method

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.

Recipe from Good Food magazine, April 2017

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A star rating of 4.5 out of 5.8 ratings

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