Made from leftovers, I had to share this recipe on here as it was an unexpected delicious lunch. Sometimes the simplest food is the best. This is more compiling ingredients than a recipe but the combination of flavours is wonderful and so filling. I used Biona Organic rye bread, the nutty flavour compliments the other ingredients perfectly. I have used soft boiled eggs, but if you were wanting to take this to work you could just boil them in the morning and slice them when needed.
1 tin chickpeas
juice of a lemon
1 cooked beetroot
handful fresh mint
1/2 cup of olive oil
Big pinch of salt
1 slice rye bread (or similar)
1 or 2 eggs (per person)
3-4 thick slices of haloumi
Optional : spinach
What to do…
In a food processor blend the drained chickpeas, lemon juice, beetroot (roughly chopped), mint and olive oil until well combined and smooth. You may need to scrape down the sides a few times to make sure all the lumps are blended. You can gradually add the olive oil (more or less if you like) until you get a consistency you are happy with.
Heat a griddle pan to high, place 3 to 4 thick slices of helium on the grill, cook for 2/3 minutes then flip over. It is done when both sides are golden brown. I used helium that I had made the previous night and just slightly reheated it.
Place your eggs in a saucepan of water (room temperature) bring to the boil. Once it starts to boil, time 6 minutes then remove the eggs from the pan. Immediately drain under cold water. Tap the eggs on a hard surface to break up the shells. Peel away the shell and slice each egg in half.
Slice your rye bread in half and toast. Once toasted, remove from the toaster and spread with a thick layer of beetroot hummus. Place the helium slices on top of the hummus. Top with a little spinach and your egg halves. You can also mash the egg on top if you prefer. Finish with a squeeze of lemon and a pinch of salt and pepper.
Enjoy your creation…its like a sandwich but prettier!