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Barbecued pumpkin wedges on spinach salad

Category: food


  • Serves: 8
  • Time needed: 30 minutes
  • Difficulty Easy


Ingredients

  • 800g kent pumpkin, seeded and cut into 1cm-thick wedges
  • 1/3 cup olive oil
  • 14 cup honey
  • 2 tbsps white wine vinegar
  • 2 tbsps Dijon mustard
  • 200g loose baby spinach leaves
  • 1 tbsp roasted pine nuts

Directions

  • Step 1

    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.

  • Step 2

    Combine the honey, vinegar, Dijon mustard and remaining oil in a jug and season with a pinch of salt.

  • Step 3

    Once the pumpkin is ready, lay them on the spinach and drizzle with the dressing and pine nuts to serve.


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