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Chargrilled pumpkin, red onion and spinach salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Enhance grilled pumpkin and spinach salad: add crunchy toasted pumpkin seeds on top.
Ingredients:
  • 40.00 ml pepitas (pumpkin seeds)
  • 1.25 gm ground cumin
  • 1.25 gm ground paprika
  • 60ml olive oil
  • 31.50 gm lime juice
  • 40.00 ml coriander, finely chopped
  • 1/2 (about 500g) butternut pumpkin, seeded, cut into 5mm-thick slices
  • 1 red onion, cut into thick wedges
  • 120g pkt Baby Spinach
Instructions:
  • 1. Preheat a barbecue grill or chargrill to medium-high heat. 2. Toast pepitas in a small frying pan on the grill or over medium-high heat for 2 minutes until lightly toasted. 3. Add cumin and paprika, cook for 30 seconds until aromatic. 4. Transfer the mixture to a food processor. 5. Add oil, lime juice, and coriander then process until almost smooth. 6. Season to taste.
  • Brush the pumpkin generously with extra oil, season it well, and grill for 1-2 minutes on each side until tender. Transfer it to a plate. Grill the onion for 2 minutes on each side until lightly charred, then set aside to cool slightly.
  • Lay out the spinach, pumpkin, and onion beautifully on a platter and generously drizzle with the flavorful dressing.

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