Roast pumpkin and goat’s cheese smash on toast
Get out of your breakfast or brunch rut with this tasty toast recipe. Leftover roast pumpkin is transformed into a terrific toast topping with sunflower-seed dukkah and creamy goat's cheese
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Sunflower-seed dukkah
- 1/4 cup sunflower seeds
- 2 tablespoons sesame seeds
- 1 teaspoon cumin seeds or ½ tsp ground cumin
- 1 teaspoon coriander seeds or ½ tsp ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- Pumpkin toast
- a wedge (approx ⅛) pumpkin, seeds removed, peeled, cut into chunks and roasted
- 100 grams goat’s feta or goat’s curd
- 4 slices sourdough bread, toasted
- a handful micro greens
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