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.
Serves: 4
Time to make: 35 mins
Hands-on time: 15 mins
Ingredients
- 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)
Kilojoules 2723kJ
Calories 653cal
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: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: John Paul Urizar
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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