Barbequed mushroom and pumpkin salad

This vegan pumpkin salad is full of healthy vegetables and tantalising spices.

Recipe «Barbequed mushroom and pumpkin 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: 1kg pumpkin, cut into 1cm-thick wedges, 6 flat mushrooms, sliced, 1/2 cup olive oil, 2 tbsp brown sugar, 2 tsp ground cumin , Salt & freshly ground pepper, 2 tbsp fresh lemon juice, 160g baby spinach leaves , Crusty bread, to serve.

Ingredients:

• 1kg pumpkin, cut into 1cm-thick wedges 
• 6 flat mushrooms, sliced 
• 1/2 cup olive oil 
• 2 tbsp brown sugar 
• 2 tsp ground cumin 
• Salt & freshly ground pepper 
• 2 tbsp fresh lemon juice 
• 160g baby spinach leaves 
• Crusty bread, to serve 

Instructions

1. Place 1/2 the pumpkin in a single layer onto a microwave safe plate. Cover and microwave on High for 4 minutes. Repeat with remaining pumpkin. Set aside for 5 minutes.
2. Place mushrooms in a shallow dish. Combine 1/4 cup (60ml) olive oil, brown sugar, cumin and salt and pepper in a screw-top jar and shake well to combine. Pour the dressing over the mushrooms, toss well. Cover and set aside 5 minutes.
3. Combine the remaining olive oil, lemon juice, salt and pepper in a screw-top jar, shake well to combine.
4. Preheat a barbeque plate on a medium-high heat. Add the mushrooms and cook, tossing frequently, for 2-3 minutes. Transfer to a plate. Add the pumpkin and cook 2-3 minutes each side. Arrange the spinach, mushrooms and pumpkin onto serving plate. Drizzle dressing. Serve with bread.