Barbecued pumpkin wedges on spinach salad

  • Cook Time: 20minr
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 800g kent pumpkin, seeded, cut into 1cm-thick wedges
  • 1/3 cup olive oil
  • 1/4 cup honey
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Coles brand dijon mustard
  • 200g loose baby spinach leaves
  • 1 tablespoon almond dukkah
  1. Instructions
  2. 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.
  3. Meanwhile, combine honey, vinegar, mustard and remaining oil in jug. Season.
  4. Arrange spinach and pumpkin on a platter. Drizzle with honey dressing. Sprinkle evenly with dukkah.
  5. Enjoy