- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Turn the humble sandwich into a gourmet meal with this delicious pumpkin and hummus combination.
Ingredients
- 400g butternut pumpkin, peeled, thinly sliced
- 1 1/2 tablespoons olive oil
- 250g haloumi, sliced
- 1/3 cup hummus dip
- 1/4 cup walnuts, toasted, finely chopped
- 50cm-long rustic baguette, cut into 4 equal pieces
- 80g baby spinach
Method
- Step 1Place pumpkin in a bowl. Drizzle with 1 tablespoon oil. Season. Toss to combine. Heat a non-stick frying pan over medium- high heat. Cook pumpkin, in batches, for 5 minutes each side or until golden and tender. Transfer to a plate.
- Step 2Add remaining oil to pan. Cook haloumi, in batches, for 2 minutes each side or until golden. Transfer to a plate.
- Step 3Combine hummus and 2 tablespoons walnuts in a bowl. Cut a slit into the top of each baguette, being careful not to cut the whole way through. Spread with hummus. Sprinkle with remaining walnuts. Fill with spinach, pumpkin and haloumi. Serve.
- Low carb
- Lower gi
- Vegetarian
Nutrition
2354 kj
Energy
34.1g
Fat Total
13.2g
Saturated Fat
5.9g
Fibre
23.6g
Protein
19mg
Cholesterol
1428mg
Sodium
48.1g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas
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