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