TODAY’S RECIPE: Feta toast with minty beans

PROVIDES two of your five-a-day. SERVES 1.

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 yoghurt 15g feta 1 ready-cooked beetroot, sliced

Method

1. Boil the beans following the pack instructions, about three minutes, then drain and mix with the oil, vinegar, garlic and mint. Meanwhile, toast the bread.

2. Mix the yoghurt 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. You could take the different elements to work in small tubs and assemble the sandwich at your desk.