Chargrilled pumpkin, red onion and spinach salad

Cooking Salads Chargrilled pumpkin, red onion and spinach salad

For extra crunch and flavour, top this tasty chargrilled pumpkin, red onion and spinach salad with toasted pumpkin seeds.

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat a barbecue grill or chargrill on medium-high. Cook pepitas in a small frying pan on barbecue or over medium-high heat, tossing, for 2 mins or until lightly toasted. Add the cumin and paprika. Cook for 30 secs or until aromatic. Transfer to a food processor. Add oil, lime juice and coriander and process until almost smooth. Season.
  2. Brush the pumpkin with extra oil. Season. Cook on grill for 1-2 mins each side or until tender. Transfer to a plate. Cook the onion on grill for 2 mins each side or until lightly charred. Set aside to cool slightly.
  3. Arrange the spinach, pumpkin and onion on a serving platter. Drizzle with the dressing.

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2 tbsp pepitas
1/2 tsp ground cumin
1/2 tsp ground paprika
1/4 cup olive oil
1 1/2 tbsp lime juice
2 tbsp coriander, finely chopped
1/2 butternut pumpkin, seeded, cut into 5mm-thick slices
2 tsp olive oil, extra
1 red onion, cut into thick wedges
120g pkt Coles Brand Australian Baby Spinach

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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