Healthy living

Roasted pumpkin and salad sandwich

Preparation time: 25 minutes

Serves: 2


  • 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, cut into 4 pieces


1. 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. 

2. In a small bowl, lightly mash the avocado with a fork. Spread avocado onto 2 slices of bread. 

3. Top the bread with carrot, lettuce and pumpkin. Top with remaining slices of bread.


This is a good way of using leftover cold pumpkin the next day.

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