Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

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.

Suggested recipes from this collection...