Beetroot, Feta & Dill Toast
Sweet-earthy beetroot mashed onto toast with salty feta and a scatter of seeds.
Vegetarian
8 min(8m prep, 0m cook)
2 servings
easy
Ingredients
2 servings
Method
Tips & swaps
- • Toast the pumpkin seeds in a dry pan for 2 minutes first if you have the time; they go nutty and stop the topping feeling soft all the way through.
Storage & reheating
Best assembled fresh; mashed beetroot keeps 2 days in the fridge.
Nutrition (per serving)
260
Kcal
11g
Protein
30g
Carbs
11g
Fat
5g
Fibre
Estimated values, for guidance only. Contains: Milk, Gluten.
