Pumpkin, feta and chunky pesto toastie
Last updated date: 22 November 2022
- ½ cup sliced button mushrooms
- 1 sprig fresh thyme,
- leaves picked
- 100g roasted pumpkin (see HFG tip)
- 25g reduced-fat feta, crumbled
- 2 thick slices rye bread
- 1½ tablespoons store-bought chunky pesto dip
- 20g baby spinach leaves
1 Lightly spray a non-stick frying pan with olive oil and heat over high heat. Add mushrooms and thyme and cook for 3 minutes or until golden and fragrant.
2 Preheat a sandwich press. Place pumpkin and feta in a small bowl, mixing to combine.
3 Spread one slice of rye bread with pesto dip. Top with cooked mushrooms, pumpkin and feta mixture, then baby spinach. Sandwich with remaining slice and cook in sandwich press for 3 minutes or until golden. Serve.
To roast pumpkin ahead of time, lay peeled dices in one layer on a baking tray lined with baking paper. Drizzle with oil & roast at 180ºC for 25 minutes.
Nutrition Info (per serve)
Total fat 13.6g
–Saturated fat 4.1g
Dietary fibre 6.6g
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