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Barbecued pumpkin wedges on spinach salad

Zoom in font  Zoom out font Published: 2014-08-21  Views: 51
Core Tip: Try these barbecued pumpkin wedges on spinach salad for a healthy & delicious side.
 salad

Ingredients 


• 800g kent pumpkin, seeded, cut into 1cm-thick wedges
• 1/3 cup olive oil
• 1/4 cup honey
• 2 tablespoons white wine vinegar
• 2 tablespoons Coles brand dijon mustard
• 200g loose baby spinach leaves
• 1 tablespoon almond dukkah

Method

Step 1
Preheat barbecue on medium. Brush pumpkin wedges with 1 tablespoon of the oil. Season. Cook, in 2 batches, for 2-3 mins each side or until golden and tender.
Step 2
Meanwhile, combine honey, vinegar, mustard and remaining oil in jug. Season.
Step 3
Arrange spinach and pumpkin on a platter. Drizzle with honey dressing. Sprinkle evenly with dukkah.


 
 
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