Barbecued pumpkin wedges on spinach salad

Cooking Salads Barbecued pumpkin wedges on spinach salad

Try these barbecued pumpkin wedges on spinach salad for a healthy & delicious side.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  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. 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.

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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

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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