Roast pumpkin bruschetta with pastrami

Meat
20 Min
very easy
4 People
Rating starstarstarstarstar
Open style sandwich assembled on Abhi’s organic rye bread, topped with goats cheese, roast pumpkin, pastrami, blistered cherry tomatoes, and caramelised onions. Finished with toasted walnuts.

No beef option - pastrami is replaced with turkey.
No gluten option - bread is replaced with GF bread.
1. Roast the tomatoes & pumpkin
Set oven to 250ºC. Halve tomatoes and toss with diced pumpkin, oil, salt and pepper on a lined oven tray. Roast for 15-18 minutes.

2. Toast the walnuts (optional)
Roughly chop or crush walnuts. Toast in a large dry frypan for 2-4 minutes or until golden (see notes). Remove and set aside on a plate, keep pan over medium-high heat.

3. Caramelise the onion
Slice and add onion to pan with 2 tbsp oil/butter. Cook over medium-high heat for 8-10 minutes or until soft and caramelised. Stir in balsamic dressing and season with salt and pepper.

4. Prepare the lettuce
In the meantime, trim and separate lettuce leaves.

5. Slice & toast the bread
Cut bread lengthways into 4-6 slices. Toast in the oven for 2 minutes (optional).

6. Finish and plate
Spread bread slices with goats cheese and top with pastrami, caramelised onion, roast pumpkin, tomatoes and walnuts. Serve with a side of lettuce leaves.

Notes
Add 1 tsp oil and 1 tsp brown sugar when toasting the walnuts. Cook for 3-4 minutes, stirring, or until coated and golden.
No beef option - pastrami is replaced with turkey.
No gluten option - bread is replaced with GF bread.
From your box
Cherry tomatoes, 1 packet (200g)
Diced pumpkin, 1/2 bag (400g) *
Walnuts, 1 packet (60g)
Brown onion, 1
Balsamic dressing, 1 sachet
Gem lettuce, 3-pack
Rye bread loaf, 1
Goats cheese, 1 packet
Pastrami, 1 packet (150g)

From your pantry
Oil/butter for cooking, salt, pepper