Roasted Pumpkin & Salad Sandwich
- Dairy free
- Egg free
- Nut free
- Vegetarian
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.
LiveLighter ®© State of Western Australia 2026, reproduced with permission.
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 |