Lunchbox recipe for 1 people, takes only 3 mins; recipe has broad beans, rapeseed oil, cider vinegar, garlic clove, mint, rye, greek yogurt, feta and beetroot.
Feta toast with minty beans
Course: Lunchbox
Servings
1
servings
Prep time
5 mins
Ingredients
- Broad Beans: 3 heaped tbsp frozen soybeans or baby broad beans
- Rapeseed Oil: 1 tsp extra virgin rapeseed oil
- Cider Vinegar: 1 tsp cider vinegar
- Garlic Clove: 1/2 garlic clove, finely grated
- Mint: 1 mint sprig, leaves chopped
- Rye: 1 slice rye and wheat dark sourdough bread
- Greek Yogurt: 1 heaped tbsp Greek yogurt
- Feta: 15g feta
- Beetroot: 1 ready-cooked beetroot, sliced
Directions
- 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.
- 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.
