Ingredients
1-2 wedges pumpkin, roasted and cooled
4 slices of your favourite Burgen Gluten Free Bread
a handful of finely sliced curly kale
50g feta, crumbled
drizzle of extra virgin olive oil
Directions
- Slice the pumpkin into 2cm pieces.
- Divide pumpkin and kale over 2 pieces of bread.
- Sprinkle with feta and drizzle with a small amount of olive oil. Season with freshly ground black pepper.
- Cover with remaining bread slices.
To download this recipe, please click here.
