Halloumi & beetroot open sandwich

• fresh or frozen broad beans25g g
• halloumi↗25g g
• rye bread↗1 slice

  or sourdough

• beetroots↗2

  cooked and quartered

• hummus1 tbsp tbsp
• lemon↗½

  juiced

Step-by-step instructions

1. 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.

2. 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.

3. 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.