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

By Tracey Sunderland
  • 10 mins preparation
  • 5 mins cooking
  • Serves 2
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Sunflower-seed dukkah
  • 1/4 cup sunflower seeds
  • 2 tablespoon 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 gram goat’s feta or goat’s curd
  • 4 slice sourdough bread, toasted
  • a handful micro greens


  • 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.