Roast pumpkin and spinach sandwiches

Cooking Vegetarian Roast pumpkin and spinach sandwiches

Save leftovers from your roast and serve them on a sandwich. Add some sunflower seeds for a scrumptious lunch!

Lables: Vegetarian Fish free Lactose free Shellfish free
  1. Preheat oven to 200C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes. Place onto prepared tray. Spray with oil. Season with salt and pepper. Roast for 35 minutes or until golden and tender. Set aside to cool.
  2. Combine pumpkin, spinach and sunflower seeds in a bowl. Whisk vinegar, oil, and salt and pepper together. Pour over pumpkin mixture. Toss gently.
  3. Butter each slice of bread on 1 side. Divide pumpkin mixture between 4 slices. Sandwich together with remaining slices. Cut in half. Serve.

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850g Jap pumpkin, peeled, deseeded
Olive oil cooking spray
60g baby spinach leaves
1/4 cup sunflower seeds, toasted
1 tbsp white wine vinegar
2 tsp olive oil
60g butter, softened
8 slices wholegrain bread

Adv

Autors
Preparation time
15
Cooking time
38
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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