Healthy Roasted Pumpkin & Salad Sandwich Recipe
Ingredients
- 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
Method
- Preheat oven to 180°C (160°C fan forced).
- 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.
- In a small bowl, lightly mash the avocado with a fork. Spread avocado onto 2 slices of bread.
- Top the bread with carrot, lettuce and pumpkin.
- 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.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1167 kJ | 592 kJ |
| 279 Cal | 141 Cal | |
| 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 (2)
-
love this one
jean greenwood
Posted on: 30 Mar 24 -
My new favourite sandwich filling
Kristina Croxford
Posted on: 08 Feb 17
