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Roast pumpkin and goat’s cheese smash with dukkah 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
Roast pumpkin and goat’s cheese smash with sunflower-seed dukkah
2
10M
5M
15M

Ingredients

Sunflower-seed dukkah
Pumpkin toast

Method

1.Toast dukkah ingredients in a dry frying pan over a medium heat for 4-5 minutes or until fragrant, shaking or stirring once or twice. Remove from pan, tip into a mortar and pestle or high-speed blender and grind until seeds are split but not powdery (just a few blitzes in the blender). Store in an airtight container.
2.Place the roasted pumpkin and goat’s feta in a shallow bowl, season well with salt and pepper and roughly mash. Spread onto warm sourdough toast, add a few micro greens and sprinkle with dukkah.
  • Try using kumara instead of pumpkin.
Note

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