Barbecued pumpkin wedges on spinach salad

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

Recipe «Barbecued pumpkin wedges on spinach salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

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

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.