Name: Feta toast with minty beans
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 1 servings
Ingredients: 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

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Feta toast with minty beans

3 min1 servings

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

Ingredients

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

Instructions

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.