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Halloumi & beetroot open sandwich New-recipe-icon

This simple veggie sandwich has a spoonful of houmous, slices of grilled halloumi and fresh beetroot. A filling, vibrant lunch to perk up your plate

  • Prep: 15 mins
    Cook: 7 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 437
  • Carbohydrates 48
  • Saturated Fat 6
  • Sugar 14
  • Protein 20
  • Fat 16
  • Fibre 8
  • Salt 2.6

Nutrition per serving

  • Calories 437
  • Carbohydrates 48
  • Saturated Fat 6
  • Sugar 14
  • Protein 20
  • Fat 16
  • Fibre 8
  • Salt 2.6

Ingredients

  • 25g fresh or frozen broad beans
  • 25g halloumi
  • 1 slice rye bread or sourdough
  • 2 beetroots, cooked and quartered
  • 1 tbsp houmous
  • ½ lemon, juiced

Method

  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.

  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.

  3. Spread the houmous on the bread, then top with the beetroot and grilled halloumi. Scatter over the broad beans and lemon juice to serve.