Halloumi & beetroot open sandwich

1 of 5-a-day beetroot calcium fibre folate halloumi sandwich vegetarian

N/A

Source

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

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.