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Beetroot humous toasts with olives & mint

Sweet, earthy beetroot, salty feta and fresh mint shine in this simple lunch. ‘Eating the rainbow’ is a nutritional plus and beetroot ticks the purple box!

  • Prep: 10 mins
    Cook: 2 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 381
  • Carbohydrates 47
  • Saturated Fat 3
  • Sugar 11
  • Protein 16
  • Fat 12
  • Fibre 11
  • Salt 1

Nutrition per serving

  • Calories 381
  • Carbohydrates 47
  • Saturated Fat 3
  • Sugar 11
  • Protein 16
  • Fat 12
  • Fibre 11
  • Salt 1

Ingredients

  • 2 slices seeded wholemeal soda bread (see 'goes well with')
  • 210g can chickpeas, drained
  • 200g ready-cooked beetroot, sliced
  • 1 tbsp lemon juice
  • 1 small garlic clove
  • 1 tsp rapeseed oil
  • 30g feta, crumbled
  • 6 pitted Kalamata olives, halved
  • a few fresh mint leaves

Tip

Packed lunch
If making a packed lunch, toast the bread and keep the houmous separate from the beetroot, olives and mint.

Method

  1. Toast the bread – if the slices are quite long, halve them first.

  2. Meanwhile, tip the chickpeas into a bowl with half the beetroot, the lemon juice, garlic and oil, and blitz with a stick blender to make houmous. Spread on the toast, top with the remaining beetroot and scatter with feta, olives and mint.

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