- 25g fresh or frozen broad beans
- 25g halloumi
- 1 slice rye bread or sourdough
- 2 beetroots , cooked and quartered
- 1 tbsp hummus
- ½ lemon , juiced
- STEP 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.
- STEP 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.
- STEP 3
Spread the hummus on the bread, then top with the beetroot and grilled halloumi. Scatter over the broad beans and lemon juice to serve.
Recipe from Good Food magazine, April 2017