choose your fav
1 cup butternut pumpkin, or ¼ of a large butternut pumpkin
1 red capsicum, quartered and seeded
Olive oil, as needed
1/2 cup alfalfa sprouts
1 x 400g can chickpeas
1 tsp smoked paprika
1 cup kale leaves or other salad greens, loosely packed
1/2 cup roast almonds
1/4 cup olive oil
4 thick slices sourdough
Preheat oven to 180C.
Slice the pumpkin and zucchini into 5mm thick slices. Quarter and deseed the red capsicum. Place vegetables on a lined baking tray, drizzle with olive oil and bake for 20 minutes or until vegetables are tender.
Meanwhile, slice the avocado as desired and coarsely grate the carrot. Set aside.
For the beetroot hummus, add all ingredients to a food processor and whizz until smooth. Remove and set aside.
For the kale pesto, add the kale, almonds and olive oil to a food processor and whizz until combined.
Toast the bread and spread hummus on two slices and kale pesto on the other two slices. Arrange raw and roast vegetables on bread as desired. Enjoy immediately.