Halloumi, beetroot & broad bean open sandwich
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Ingredients
Broad beans, boiled
130 g
Lemon Juice, Fresh
3 tablespoon(s)
Mint, Fresh
1 tablespoon(s), chopped, plus extra to serve
Garlic
1 clove(s), finely chopped
Calorie controlled cooking spray
4 spray(s)
Light Halloumi
80 g, 4 x 20g slices
Sourdough Bread
2 serving(s), 2 x 50g slices
Beetroot
1 individual, small, cooked, cut into thin wedges
Instructions
1
Cook 130g frozen broad beans in a pan of boiling water for 3 minutes, then drain and refresh under cold running water. Peel off the outer skins and discard, then set aside 1 tablespoon of the beans. Put the rest into a mini food processor with 3 tablespoons lemon juice, 1 tablespoon chopped fresh mint and 1 small chopped garlic clove. Blitz to a purée, then season to taste and set aside.
2
Mist a large nonstick pan with calorie controlled cooking spray, then fry 4 x 20g slices light halloumi over a medium heat for 2 minutes on each side. Set aside.
3
Lightly toast 2 x 50g slices sourdough bread, then spread with the bean purée. Top with the halloumi and 1 small cooked beetroot, cut into wedges, then scatter over the reserved broad beans and some extra mint. Serve seasoned with freshly ground black pepper.
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