Feta toast with minty beans

This simple veggie toast with minty soybeans, feta and beetroot on rye bread makes an easy desk lunch and can be plated up in just 8 minutes

  • Prep:5 mins
    Cook:3 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 377
  • fat 13g
  • saturates 6g
  • carbs 42g
  • sugars 9g
  • fibre 10g
  • protein 17g
  • salt 1.6g


  • 3 heaped tbsp frozen soybeans or baby broad beans
  • 1 tsp extra virgin rapeseed oil
  • 1 tsp cider vinegar
  • ½ garlic clove, finely grated
  • 1 mint sprig, leaves chopped
  • 1 slice rye and wheat dark sourdough bread
  • 1 heaped tbsp Greek yogurt
  • 15g feta
  • 1 ready-cooked beetroot, sliced


Switch it up

For an alternative topping, try mashed avocado with poached salmon instead of the feta mix (smoked salmon or other cured fish isn’t a healthy choice because of its salt content).

You could also swap the feta for a blue cheese, and top with pear instead of beetroot, and a few walnuts and dried dates or raisins instead of the beans.


  1. Boil the beans following the pack instructions, about 3 mins, then drain and mix with the oil, vinegar, garlic and mint. Meanwhile, toast the bread.

  2. Mix the yogurt with the feta to make a rough paste, then spread half onto the toast. Top with the beetroot slices, then spread on the rest of the feta mix and pile the beans on top. Eat with your fingers or a knife and fork. Take all the different bits for the sandwich to work in small tubs and build it at your desk.

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