Feta toast with minty beans

Serves 1 Prep 5 mins Cook 3 mins

3 heaped tbsp frozen soya beans 1 tsp olive oil 1 tsp white wine vinegar ½ garlic clove, finely grated 1 mint sprig, leaves chopped 1 slice bread, we used dark

sourdough bread 1 heaped tbsp Greek yogurt 15g feta 1 ready-cooked beetroot, sliced

1 Boil the beans following the pack instructions, drain and mix with the oil, vinegar, garlic and mint. Toast the bread.

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. PER SERVING 377 kcals, fat 13g, saturates 6g, carbs 42g, sugars 9g, fibre 10g, protein 17g, salt 1.6g