(per slice) 764kcal / 7.5 P / 3 C / 36 F
I created this recipe purely because I got a new Garlic and Rosemary Olive Oil I wanted to try. I wanted to put it with something that wouldn't require me to cook it so I could experience the full flavour.
Two slices of butternut pumpkin
1/2 an avocado
Rosemary & Garlic Olive Oil (here) - or normal will work :)
Handful of walnuts
Preheat grill, or use your oven's grill feature at 215C (420F)
Line a tray with baking paper and place 2 slices of pumpkin on
Do not add anything to the pumpkin, we do not want it to go too soft while cooking! Cook for 15-20 mins, keep an eye on it. The skin should brown.
While the pumpkin is cooking place the avocado and feta in a bowl and mash with a fork.
Separately, chop the walnuts up into small pieces.
Once the pumpkin is finished remove it from the oven and place the pieces on a plate
Add avocado and feta mix on top
Drizzle olive oil over the avocado
Sprinkle walnuts on top to finish!