Roasted Pumpkin & Salad Sandwich
Prep: 15 mins
Cook: 10 mins
Serves: 2
A creative vegetarian combo - a great way to use leftover roasted pumpkin!


  • 100 g pumpkin, peeled and seeded
  • 1/2 avocado, peeled and stoned
  • 4 slices wholegrain bread
  • 1 small carrot, peeled and grated
  • 1 large iceberg lettuce leaf, torn into 4 pieces


  1. Preheat oven to 180°C (160°C fan forced).
  2. Put pumpkin in a baking tray and roast for 10 minutes or until cooked. Remove from oven and allow to cool for a few minutes. Slice thinly and set aside.
  3. In a small bowl, lightly mash the avocado with a fork. Spread avocado onto 2 slices of bread.
  4. Top the bread with carrot, lettuce and pumpkin.
  5. Top with remaining slices of bread.

Serving Suggestion: This is a good way of using leftover, cold roast pumpkin the next day.

Healthy tip!

Choose plain water or soda water in place of a sugary drink.

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Nutrition Information

per serving per 100g
Energy 1167 kJ 592 kJ
Protein 8 g 4 g
Fat, total 14 g 7 g
— saturated 3 g 2 g
Carbohydrate 26 g 13 g
— sugars 7 g 4 g
Sodium 247 mg 125 mg
Fibre 4 g 8 g

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Comments (1)

  • Avatar

    My new favourite sandwich filling
    Kristina Croxford
    Posted on: 08 Feb 17

Rating (1 ratings)