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Burgen GF Pumpkin, Kale & Feta sandwich

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

  1. Slice the pumpkin into 2cm pieces.
  2. Divide pumpkin and kale over 2 pieces of bread.
  3. Sprinkle with feta and drizzle with a small amount of olive oil. Season with freshly ground black pepper.
  4. Cover with remaining bread slices.

To download this recipe, please click here. 

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