Recipe: BBQ Pumpkin Salad

| Alison Clinch | | Leave a Comment
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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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