Bruschetta with beetroot, pumpkin, pear and rocket

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Serves: 6 (makes 6 bruschetta)
Time to make: 40 mins (Hands-on time: 10 mins, Cooking time: 30 mins)
Total cost: $11.70 / $1.95 per serve
(at time of publication)

Diabetes friendly Low kilojoule Low sodium Vegetarian

Ingredients
Nutrition info.

Full ingredients list:

300g butternut pumpkin, peeled, diced into 1.5cm cubes
1 tablespoon olive oil
2 tablespoons (25g) walnuts
6 thick slices wholegrain bread or wholegrain sourdough
1 cup Beetroot, walnut and feta dip
1 large green pear, thinly sliced
100g rocket

Nutritional information (per serve)

Kilojoules:

1,232kJ

Calories:

294cal

Protein:

10.2g

Total fat:

13.9g

Saturated fat:

Carbohydrates:

30.1g

Sugars:

10g

Dietary fibre:

5.3g

Sodium:

324mg

Calcium:

112mg

Iron:

1.8mg

Instructions

Instructions and steps:

Step 1 Preheat oven to 180°C. Line 2 baking trays with baking paper. Toss pumpkin with olive oil and place on a prepared tray; roast for 25–30 minutes, or until golden. Place walnuts on other prepared tray; lightly toast for last 5 minutes of pumpkin cooking time.

Step 2 Toast bread and spread a thick layer of beetroot dip onto each slice. Add roast pumpkin, sliced pear and rocket. Crumble toasted walnuts over bruschetta; serve.