Barbecued pumpkin

Yummy Barbecued pumpkin, red onion and spinach salad Recipe

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.
Barbecued pumpkin, red onion and spinach salad
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 12 person.


  • 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


  • Step 1

    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.

  • Step 2

    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 over the salad and serve immediately.

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