FETA TOAST WITH MINTY BEANS

Feta toast with minty beans image

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

Provided by Sara Buenfeld

Categories Lunch

Time 8m

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 377 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium