Pumpkin, pesto and haloumi toastie

Author: Liz Macri - Recipe Writer & Editor

Photographer: John Paul Urizar

First published: May 2020

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This vegetarian toasted sandwich is the perfect lunch or easy dinner and provides 3 of your daily vegetable serves. It's high in protein and fibre to keep you satisfied for longer.

Serves: 4

Time to make: 35 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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

Instructions

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)

Calories 653cal

Kilojoules 2723kJ

Protein 25.7g

Total fat 34.7g

–Saturated fat 12.1g

Carbohydrates 53.5g

–Sugars 10.4g

Dietary fibre 11.3g

Sodium 963mg

Calcium 126mg

Iron 3.2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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