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Smashed Pumpkin, Beetroot & Feta Sandwich

Serves: 1

Preparation time:  5 minutes

Ingredients:

  • 2 slices of whole grain bread
  • Leftover roasted vegetables such as pumpkin, capsicum and red onion
  • 4 slices cooked beetroot
  • 20g Danish feta
  • Chilli flakes (optional)

Method:

  1. Mash roasted pumpkin with a fork and spread over a slice of bread and add in any other roasted vegetables you may have to hand.
  2. Top with sliced, cooked beetroot and crumbled feta.
  3. Top with chilli flakes (optional)

Tip:

Use vacuum packed or canned beetroot for convenience

 

Recipe courtesy of Anika Rouf – for more information visit her website.

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact