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.
