Pumpkin, pesto and haloumi toastie
- 650g pumpkin, peeled, cut into 1cm slices
- 180g block chilli haloumi (or plain if you prefer), thinly sliced
- 8 slices wholegrain sourdough
- ¼ cup basil pesto
- 1 medium ripe avocado, sliced
- 40g baby spinach
1 Preheat oven to 200C. Line a large baking tray with baking paper. Place pumpkin slices on prepared tray. Season with black pepper and spray lightly with olive oil. Bake for 25 minutes. Add haloumi slices to tray with pumpkin. Bake for 5 minutes, or until warmed through.
2 Heat sandwich press. Place bread on work surface. Spread half the bread slices with pesto. Top with the avocado, haloumi, pumpkin and spinach. Top with remaining bread slices. Spray with olive oil.
3 Cook sandwiches in sandwich press for 3 minutes, or until golden and warmed through. Serve immediately.
Nutrition Info (per serve)
Total fat 34.7g
–Saturated fat 12.1g
Dietary fibre 11.3g
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