Barbecued Pumpkin Wedges & Spinach Salad
35 min·Australian
Barbecued Pumpkin Wedges & Spinach Salad
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
Instructions
3 steps
- 1
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 - 2
Meanwhile, combine honey, vinegar, mustard and remaining oil in jug. Season.
- 3
Arrange spinach and pumpkin on a platter. Drizzle with honey dressing. Sprinkle evenly with dukkah.
Progress
0 / 3 steps
Nutrition
Per serving (based on 8 servings)
Calories
36cal