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Photo of Halloumi, beetroot & broad bean open sandwich by WW

Halloumi, beetroot & broad bean open sandwich

7
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy

Ingredients

Broad beans, boiled

130 g

Lemon Juice, Fresh

3 tablespoon(s)

Mint, Fresh

1 tablespoon(s), chopped, plus extra to serve

Garlic

1 clove(s), finely chopped

Calorie controlled cooking spray

4 spray(s)

Light Halloumi

80 g, 4 x 20g slices

Sourdough Bread

2 serving(s), 2 x 50g slices

Beetroot

1 individual, small, cooked, cut into thin wedges

Instructions

  1. 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.
  2. 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.
  3. 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.

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