Moroccan Spiced Pumpkin & Walnut Toast
- Vogel's Menu
- Region: Auckland
- Print Recipe
Masterpiece by Simone Gentil.
Method: 1. Sprinkle Moroccan Seasoning over diced pumpkin. 2. Roast in a small amount of olive oil, at 200c for 30 minutes or until they start to brown. 3. Lightly toast sunflower and quinoa bread. 4. Pour a small amount of plum sauce onto the toast and spread with a knife (optional). 5. Add pumpkin pieces. 6. Sprinkle walnuts and red onion over pumpkin. 7. Top with a spoonful of natural yoghurt. 8. Garnish with pumpkin seeds and extra chopped walnuts. 9. Serve.