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BBQ pumpkin salad recipe
BBQ pumpkin salad recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Try this vibrant BBQ pumpkin salad for a festive Christmas side that's ideal for outdoor dining!
Ingredients:
  • 1 bunch baby beetroot, ends trimmed
  • 600g Kent pumpkin, cut into thin wedges
  • 36.40 gm extra virgin olive oil
  • 1 red onion, cut into wedges
  • 40.00 ml red wine vinegar
  • 20.00 ml finely chopped thyme
  • 5.00 gm caster sugar
  • 5.90 gm wholegrain mustard
  • 120g pkt Baby Rocket
  • 40.00 ml pepitas (pumpkin seeds), toasted
  • 100g goat’s cheese, crumbled
Instructions:
  • Preheat the oven to 180°C. Individually wrap each beetroot in foil and place them on a baking tray. Bake for 30 minutes or until tender. Allow them to cool slightly, then peel the beetroot wearing gloves. Slice into halves or wedges as desired.
  • Preheat a barbecue grill or chargrill to medium heat. Brush the pumpkin with a touch of oil, season, and grill each side for 2-3 minutes until tender. Then grill the onion for about 2 minutes per side until tender. Transfer to a plate.
  • Combine vinegar, thyme, sugar, mustard, and the rest of the oil in a screw-top jar. Shake vigorously until fully mixed. Season to taste.
  • Place the beetroot, pumpkin, onion, and rocket on a platter. Generously drizzle with dressing then top with pepitas and goat's cheese.

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