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Hummus and feta open sandwich recipe
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Wholesome sourdough toast with smashed peas, creamy feta, jammy boiled egg, and a hint of zesty lemon - a quick and nutritious lunch option.
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
  • 20.00 ml hummus (such as beetroot flavoured)
  • 20g mixed salad leaves
  • 1 soft-boiled egg, peeled, halved
  • Lemon wedge, to serve
Instructions:
  • Steam the peas until tender crisp for 2-3 minutes over boiling water. Drain thoroughly, then transfer to a bowl. Gently mash with a fork, keeping some peas whole.
  • Mix the cucumber, shallot, and feta together in a bowl. Season to taste.
  • Spread a generous layer of creamy hummus on the toast. Add a colorful combination of sweet peas, crisp salad leaves, and a refreshing cucumber mixture. Gently place a perfectly cooked egg on top. Season to taste. Serve with a side of tangy lemon wedge for added brightness.

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