Roasted Pumpkin and Kabana Bruschetta with Apple Salsa

Roasted Pumpkin and Kabana Bruschetta with Apple Salsa.jpg

Serves: 8

Prep Time: 15 min

Cook Time: 25 min


INGREDIENTS

  • 800g Kent pumpkin, peeled, seeded, cut into 2cm cubes

  • 200g L&S Natural Kabana, cut into 1cm pieces

  • 8 slices sourdough bread

  • 2 tablespoons extra virgin olive oil

  • 1 garlic clove, halved

  • 1 Granny Smith apple, peeled, cored, finely diced 

  • 2 teaspoons lime juice

  • 2 tablespoons chopped fresh coriander leaves

  • 40g baby rocket

 


METHOD

  1. Preheat oven to 220C/200C fan-forced. Line a large roasting pan with baking paper.

  2. Place pumpkin and kabana in prepared pan. Toss to combine. Season with pepper. Roast, tossing mixture halfway through cooking, for 20 to 25 minutes or until pumpkin is tender and kabana is browned.

  3. Meanwhile, heat a chargrill pan over high heat. Brush both sides of bread slices with oil. Cook for 1 to 2 minutes each side or until golden and charred. Rub cut side of garlic over toast.

  4. Place apple, lime juice and coriander in a bowl. Season with salt and pepper. Toss to combine. Arrange rocket on toasts. Top with kabana mixture and salsa. Serve.

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