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
Prep:15 mins
Serves 1
25g fresh or frozen broad beans25g halloumi1 slice rye bread or sourdough2 beetroots, cooked and quartered1 tbsp hummus½ lemon, juiced
STEP 1Bring 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 2Heat 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 3Spread the hummus on the bread, then top with the beetroot and grilled halloumi. Scatter over the broad beans and lemon juice to serve.
