Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Pumpkin, pesto and haloumi toastie

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.

Hands-on time: 15 mins
Time to make: 35 mins
Serving: 4 people

Ratings: 4.9

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Ingredients

Measurements explained

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

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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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 653 cal

Kilojoules 2723 kJ

Total fat 34.7 g

Saturated fat 12.1 g

Member only

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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First published: May 2020

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