Preheat the barbecue on medium. Brush the pumpkin wedges with 1 tbsp of
olive oil. Season with a pinch of salt and cook in batches for 2-3
minutes each side or until golden and tender. Meanwhile, lightly roast
the pine nuts on a small saucepan until golden.
Combine the honey, vinegar, Dijon mustard and remaining oil in a jug and season with a pinch of salt.
Once the pumpkin is ready, lay them on the spinach and drizzle with the dressing and pine nuts to serve.
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