Halloumi, beetroot & broad bean open sandwich
Broad beans, boiled
Lemon Juice, Fresh
1 tablespoon(s), chopped, plus extra to serve
1 clove(s), finely chopped
Calorie controlled cooking spray
80 g, 4 x 20g slices
2 serving(s), 2 x 50g slices
1 whole, small, cooked, cut into thin wedges
- 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.
- 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.
- 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.