Beetroot & avocado nori rolls with wasabi dipping sauce
The dipping sauce adds real punch to this impressive looking vegan canapé. If you can’t get hold of wasabi, substitute for storecupboard horseradish instead
Feta toast with minty beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 3 heaped tbsp frozen soybeans or baby broad beans
- 1 tsp extra virgin rapeseed oil
- 1 tsp cider vinegar
- ½ garlic clovefinely grated
- 1 mintsprig, leaves chopped
- 1 slice ryeand wheat dark sourdough bread
- 1 heaped tbsp Greek yogurt
- 15g feta
- 1 ready-cooked beetrootsliced
Nutrition: per serving
- kcal377
- fat13g
- saturates6g
- carbs42g
- sugars9g
- fibre10g
- protein17g
- salt1.6g
Method
step 1
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.
step 2
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.
