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Barbecued pumpkin wedges on spinach salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Grilled pumpkin wedges on a bed of fresh spinach for a tasty and wholesome side dish.
Ingredients:
  • 800g kent pumpkin, seeded, cut into 1cm-thick wedges
  • 75.08 gm olive oil
  • 89.38 gm honey
  • 40.00 ml white wine vinegar
  • 46.80 gm brand dijon mustard
  • 200g loose baby spinach leaves
  • 20.00 ml almond dukkah
Instructions:
  • Preheat the barbecue to medium heat. Brush the pumpkin wedges with 1 tablespoon of oil, then season them. Grill the pumpkin in 2 batches for 2-3 minutes on each side until they are golden and tender.
  • In a jug, mix together honey, vinegar, mustard, and the remaining oil. Season with salt and pepper to taste.
  • Place fresh spinach leaves and sliced pumpkin attractively on a serving platter. Generously drizzle the greens with a sweet honey dressing, then evenly sprinkle with fragrant dukkah for a delightful finishing touch.

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