Miso Pumpkin & Kimchi Toastie

Serves makes 2 toasties

Time 30 minutes

Ingredients

4 slices sourdough

Olive oil

2 cups butternut pumpkin, 1 cm diced

2 tbsp white miso paste

1 tbsp maple syrup

200g enoki mushrooms

2 cups kale leaves, finely sliced

½ tsp chilli flakes

2 garlic cloves, finely chopped

½ cup kimchi

½ cup cottage cheese

Method

Preheat oven to 200°C. Place diced pumpkin on a lined baking tray. In a small bowl, mix 1 tbsp of the miso paste with the maple syrup. Add to pumpkin and toss to coat. Roast in the oven for 15-20 minutes or until the pumpkin is soft. Remove and set aside.

While the pumpkin is cooking, heat a large frying pan over medium heat. Add a good glug of olive oil, add mushrooms and kale and cook stirring for a few minutes until the mushrooms have softened and the kale has wilted. Add garlic and chilli flakes. Cook, stirring for one more minute. Remove to a bowl.

To build toasties, brush the outsides of the sourdough with olive oil. Flip all four slices over and spread each with cottage cheese. Top 2 slices with roast pumpkin, mushrooms, kale mix and kimchi. Place on the lid, with the oil side facing outwards, and cook in a frying pan over low-medium heat for a few minutes either side or until golden and crispy. Serve.