Roasted pumpkin, spinach & feta slice

Perfect as a tasty, light lunch.
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1.Preheat oven to 220°C. Line a roasting pan with foil. Lightly grease an 20 x 30cm slice pan. Line base and sides with baking paper, extending the paper 2cm over the two long sides.
2.Place pumpkin, zucchini and onion in lined pan; season and drizzle with oil. Roast for 15 minutes or until vegetables are golden and tender.
3.Transfer vegetables to slice pan. Top evenly with spinach and fetta, then scatter with broad beans.
4.Whisk eggs, cream and Ensure in a large jug; season. Pour egg mixture over vegetable mixture. Bake for 30 minutes or until set. Stand for 10 minutes; serve with salad leaves.

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