Barbequed Mushroom and Pumpkin Salad
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.
- Cook30 min
- Total30 min
- Serves4
- LevelEasy
Ingredients
- 1kg pumpkin, cut into 1cm-thick wedges
- 6 flat mushrooms, sliced
- 1/2 cup (125ml) olive oil
- 2 tbsps. Brown Sugar
- 2 tsps. ground cumin
- 2 tbsps. Salt & freshly ground pepper
- 160g fresh lemon juice
- to serve baby spinach leaves
- crusty bread
Method
- 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.
- 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.
- Combine the remaining olive oil, lemon juice, salt and pepper in a screw-top jar, shake well to combine.
- 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.
