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.
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.
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