Protein Boost | No-Cook Marinated Beet Open-Faced Sandwiches
with Halloumi & Scallion Cream Cheese
Cooking time
10 minutes
Servings
2/4
Calories
790 /serving
The hardest part of this stunning supper is pronouncing smorrebrod (hint: “smur-ah-brull”). These Danish open-faced sandwiches are so easy, you don’t even need to cook! Just assemble scallion cream cheese on toasted ciabatta, and colour your world with pre-cooked beets, hard-boiled eggs and dressed baby greens
We will send you:
- 2 Hard-boiled eggs
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 500g Pre-cooked beets
- 1 Scallion
- 60ml Apple cider vinegar
- 14g Honey
- 125g Halloumi
- 90g Cream cheese
- 1 Ciabatta baguettine
Contains: Barley • Eggs • Milk • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Strainer
Total Fat
33 g
Saturated Fat
19 g
Sodium
1730 mg
Total Carb
88 g
Sugars
28 g
Protein
35 g
Fibre
6 g
Preparation
Mise en place
- Quarter the eggs lengthwise. Drizzle the cut-sides with oil; season with S&P.
- Drain the beets and pat dry; slice crosswise.
- In a medium bowl, combine the beets, all but 1 tbsp of the vinegar (double for 4 portions) and S&P.
- Slice the scallion crosswise.
Make the scallion cream cheese
- In a small bowl, combine the cream cheese, scallion, 1 tsp water (double for 4 portions) and S&P.
Toast the ciabatta & dress the baby greens
- Halve the ciabatta horizontally, then halve crosswise.
- Warm in the toaster.
- In a second medium bowl, combine the remaining vinegar, a drizzle of oil and S&P.
- Add the baby greens; toss well.
Plate your dish
- Divide the ciabatta between your plates.
- Spread with the scallion cream cheese.
- Top with beets and eggs.
- Drizzle with the honey.
- Garnish with a spoonful of the baby greens.
- Serve the remaining baby greens on the side. Bon appétit!
