Barbecued Pumpkin Wedges & Spinach Salad

Name: Barbecued Pumpkin Wedges & Spinach Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: Australian
Ingredients: 800g kent pumpkin, seeded, cut into 1cm-thick wedges; 1/3 cup olive oil; 1/4 cup honey; 2 tbsp white wine vinegar; 2 tbsp Coles brand dijon mustard; 200g loose baby spinach leaves; 1 tbsp almond dukkah

35 min·Australian

Barbecued Pumpkin Wedges & Spinach Salad

Prep20 min

Cook15 min

Total35 min

Taste

Instructions

3 steps

Preheat barbecue on medium. Brush pumpkin wedges with 1 tablespoon of the oil. Season. Cook, in 2 batches, for 2-3 mins each side or until golden and tender.

2 min

Meanwhile, combine honey, vinegar, mustard and remaining oil in jug. Season.

Arrange spinach and pumpkin on a platter. Drizzle with honey dressing. Sprinkle evenly with dukkah.

Progress

0 / 3 steps