Hummus and feta open sandwich

Recipe may contain gluten, tree nuts, milk, egg and wheat.

Smashed peas, creamy feta and a jammy boiled egg make wholegrain sourdough toast sing. Finish with a squeeze of fresh lemon for an easy, healthy lunch.

9 Ingredients

  • 55g (1/3 cup) frozen peas

  • 1/2 small Lebanese cucumber, finely chopped

  • 1 green shallot, thinly sliced

  • 20g feta, crumbled

  • 1 slice (about 45g) wholegrain sourdough bread, toasted

  • 1 tbsp hummus (such as beetroot flavoured)

  • 20g mixed salad leaves

  • 1 soft-boiled egg, peeled, halved

  • Lemon wedge, to serve

3 Method Steps

  • Step 1

    Cook the peas

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    (55g (1/3 cup) frozen peas) in a steamer basket over a saucepan of boiling water for 2-3 minutes or until tender crisp. Drain well. Transfer to a bowl. Use a fork to coarsely mash, leaving some peas whole.

  • Step 2

    Meanwhile, combine the cucumber (1/2 small Lebanese cucumber, finely chopped), shallot (1 green shallot, thinly sliced) and feta (20g feta, crumbled) in a bowl. Season.

  • Step 3

    Spread the toast (1 slice (about 45g) wholegrain sourdough bread, toasted) with hummus (1 tbsp hummus (such as beetroot flavoured)) and top with peas, salad leaves (20g mixed salad leaves), cucumber mixture and egg (1 soft-boiled egg, peeled, halved). Season. Serve with lemon wedge (Lemon wedge, to serve).
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Nutritional Information

Per serving

  • 300

  • 1256 kj

  • 11.9g

  • 4.6g

  • 7.2g

  • 19.5g

  • 24.7g

All quantities above are averages

Image by Brett Stevens

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