Roast Pumpkin and Spinach Sandwiches

[Guest guest]

Roast Pumpkin and Spinach Sandwiches

 

 

850 g (30 oz) Jap pumpkin, peeled, deseeded

olive oil cooking spray

60 g (2 oz) baby spinach leaves

1/4 cup sunflower seeds, toasted (see note)

1 tablespoon (4 tsp) white wine vinegar

2 teaspoons olive oil

60 g (2 oz) vegan margarine, softened

8 slices vegan grain bread

 

 

1. Preheat oven to 200 C (390 F).

 

2. Line a bakaking tray with non-stick baking paper. Cut pumpkin into

2 cm (3/4 " ) cubes. Place onto prepared tray. Spray with oil. Season

with salt and pepper. Roast for 35 minutes or until golden and tender.

Set aside to cool.

 

3. Combine pumpkin, spinach and sunflower seeds in a bowl. Whisk

vinegar, oil, and salt and pepper together. Pour over pumpkin mixture.

Toss gently.

 

4. Butter each slice of bread on 1 side. Divide pumpkin mixture

between 4 slices. Sandwich together with remaining slices. Cut in

half. Serve.

 

 

NOTE: To toast sunflower seeds, place into a small frying pan over

medium heat. Cook, stirring, for 2 to 3 minutes or until light golden.

 

 

Makes 4.