Recipe: BBQ Pumpkin Salad

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.