Sweet Pumpkin Bruschetta
200 grams leftover roast pumpkin, reheated
¼ teaspoon cinnamon
2 cups rocket leaves
50 grams feta cheese
20 grams pine nuts or cashews, toasted
4 slices sourdough bread, toasted
Freshly cracked black pepper, to season
Toss reheated pumpkin pieces in cinnamon. Set aside.
Once you’ve toasted your bread, spread half of the feta on each piece, top with rocket leaves, cinnamon, pumpkin and pine nuts or cashews. Sprinkle with remaining feta and with black pepper to serve.
Note: If you don’t have any leftover pumpkin, simply trim 350g of any type of pumpkin (or sweet potato), cut into 2cm chunks, toss with 1 teaspoon olive oil, cinnamon and a pinch of sea salt. Bake for 30 minutes until soft.