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Roast pumpkin and spinach sandwiches
Roast pumpkin and spinach sandwiches
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Prep Time:
15 minutes
Cook Time:
38 minutes
Total Time:
53 minutes
Transform your roast leftovers into a mouthwatering sandwich with added sunflower seeds for a delicious lunch!
Ingredients:
  • 850g Jap pumpkin, peeled, deseeded
  • Olive oil cooking spray
  • 60g baby spinach leaves
  • 62.50 ml sunflower seeds, toasted
  • 20.00 ml white wine vinegar
  • 9.20 gm olive oil
  • 60g butter, softened
  • 8 slices wholegrain bread
Instructions:
  • Preheat your oven to 200C. Line a baking tray with parchment paper. Cut the pumpkin into 2cm cubes and spread them on the tray. Spritz with oil and season with salt and pepper. Roast for 35 minutes until beautifully golden and soft. Let it cool before using.
  • In a bowl, mix together pumpkin, spinach, and sunflower seeds. In a separate bowl, whisk together vinegar, oil, salt, and pepper. Pour the dressing over the pumpkin mixture and gently toss to combine.
  • Spread butter on one side of each slice of bread. Divide the pumpkin mixture evenly among 4 slices. Top with the remaining slices to make sandwiches. Cut the sandwiches in half and serve.

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