300 g jap pumpkin, peeled and deseeded, cut into wedges
olive oil cooking spray
pepper, to season
4 slices wholemeal bread or gluten-free bread
150 g low-fat fresh ricotta
2 tbsp sunflower seeds
25 g (1 cup) fresh baby spinach leaves
8 Sandhurst 'Lite' semi-dried tomatoes
- Preheat oven to 200˚C (fan-forced). Line an oven tray with baking paper. Arrange pumpkin in a single layer on prepared tray and spray with cooking spray. Season with pepper. Roast for 20-30 minutes or until pumpkin is very soft.
- Spread 2 pieces of the bread with ricotta. Press sunflower seeds into ricotta. Top with spinach. Add the pumpkin, pressing down slightly onto spinach to spread out. Top with tomatoes and then top with remaining bread slices. Serve.