Barbequed mushroom and pumpkin salad
Ingredients • 1kg pumpkin, cut into 1cm-thick wedges • 6 flat mushrooms, sliced • 1/2 cup (125ml) o…
Ingredients
• 1kg pumpkin, cut into 1cm-thick wedges
• 6 flat mushrooms, sliced
• 1/2 cup (125ml) olive oil
• 2 tablespoons brown sugar
• 2 teaspoons ground cumin
• Salt & freshly ground pepper
• 2 tablespoons fresh lemon juice
• 160g baby spinach leaves
• Crusty bread, to serve
Method
Step 1
Place 1/2 the pumpkin in a single layer onto a microwave safe plate. Cover and microwave on High for 4 minutes. Repeat with remaining pumpkin. Set aside for 5 minutes.
Step 2
Place mushrooms in a shallow dish. Combine 1/4 cup (60ml) olive oil, brown sugar, cumin and salt and pepper in a screw-top jar and shake well to combine. Pour the dressing over the mushrooms, toss well. Cover and set aside 5 minutes.
Step 3
Combine the remaining olive oil, lemon juice, salt and pepper in a screw-top jar, shake well to combine.
Step 4
Preheat a barbeque plate on a medium-high heat. Add the mushrooms and cook, tossing frequently, for 2-3 minutes. Transfer to a plate. Add the pumpkin and cook 2-3 minutes each side. Arrange the spinach, mushrooms and pumpkin onto serving plate. Drizzle dressing. Serve with bread.
