While you’re cooking meat on the barbie, throw on pumpkin and onion as well so that you can make this satisfying salad as an accompaniment.
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 tablespoon wholegrain mustard
- 2 tablespoons red wine vinegar
Method
- Step 1Preheat 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.
- Step 2Place 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 over the salad and serve immediately.
- Vegetarian
Nutrition
624 kj
Energy
9g
Fat Total
3g
Saturated Fat
6g
Protein
220.54mg
Sodium
9g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Notebook:
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