Feta toast with minty beans - Good Food Middle East
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
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Cooking tools:
- Saucepan
- Stove
- Colander
- Fork
- Toaster
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Plate
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
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