Barbecued pumpkin, red onion and spinach salad

While youre cooking meat on the barbie, throw on pumpkin and onion as well so that you can make this satisfying salad as an accompaniment.

Preheat a barbecue on medium. Brush the pumpkin slices with a little of the oil and season with salt and pepper. Cook on barbecue for 1 minute each side or until tender. Transfer to a plate. Add onion to the barbecue and cook, turning, for 2 minutes or until it softens. Remove from heat.
Place the spinach, feta, pumpkin and onion in a large serving bowl. Combine the mustard, vinegar and remaining oil in a screw-top jar and shake until well combined. Drizzle over the salad and serve immediately.

Source

1 butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced

1/4 cup extra virgin olive oil

3 red onions, cut into wedges

300g baby spinach leaves

200g feta, crumbled

1 tbsp wholegrain mustard

2 tbsp red wine vinegar

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