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!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

More tips

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)


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