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Recipe: BBQ Pumpkin Salad

I’ve made this salad many times, and I love it! It’s a great one to do when you’re already cooking some meat on the BBQ, and it makes a great accompaniment to our BBQ Butterflied Leg of Lamb recipe.

Ingredients:

  • 1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 red onions, cut into wedges
  • 300g baby spinach leaves
  • 200g feta, crumbled
  • 1 tbs wholegrain mustard
  • 2 tbs red wine vinegar

Method:

  • Preheat a barbecue on medium. Brush the pumpkin slices with a little of the oil and season with salt and pepper. Cook on barbecue for 1 minute each side or until tender. Transfer to a plate. Add onion to the barbecue and cook, turning, for 2 minutes or until it softens. Remove from heat.
  • Place the spinach, feta, pumpkin and onion in a large serving bowl. Combine the mustard, vinegar and remaining oil in a screw-top jar and shake until well combined.
  • Drizzle dressing over the salad and serve immediately.

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