This dish is a great source of slow-releasing carbs as well as being packed full of vegies. The grilled cheese melts nicely into the sourdough bread, making it a healthy change from cheese on toast.
Bring a large saucepan of water to the boil and cook green beans for 2-3 minutes until they turn bright green. Remove with a slotted spoon and plunge into iced water to stop the cooking process.
Add broad beans to the same pan and cook for 1 minute until softened and green, then plunge into iced water. Once beans are cool, drain well and pat dry.
Slice corn kernels off the cobs and combine with beans and tomatoes.
In a separate bowl, mix lime juice and olive oil and season to taste. Toss through vegetables.
Heat the grill (broiler). Top each slice of sourdough with a sliced round of cheese (about 1 cm thick). Put under the grill for a few minutes until bread is warm and cheese is melted.
Spoon corn salad over rocket and top with sourdough cheese slices.
Frozen broad beans can be used also, just reduce the quantity to 300 grams.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Lunch | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1952 kj |
| Calories | 467 kcal |
| Fat | 17.3 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 49.4 g |
| Total Protein | 23 g |
| Fibre | 10.8 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
