barbecued mushroom and pumpkin salad


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Member since 2011
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Serves 4 | Prep Time 8 minutes | Cook Time 15 minutes

Why I Love This Recipe


Ingredients You'll Need

1kg pumpkin, cut into 1cm - thick wedges
6 flat mushroom, sliced
1/2 cup olive oil
2 tbs brown sugar
2 tbs ground cumin
salt and pepper
2 tbs fresh lemon juice
160g baby spinach leaves


Directions

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 mushroom in a shallow dish. combine 1/4 cup 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 barbecued plate on medium - high heat. add the mushroom and cook, tossing frequently, for 2-3 minutes. transfer to to a plate. add the pumpkin and cook 2-3 minutes each side. arrange the spinach, mushroom and pumpkin onto serving plate. drizzle dressing. serve with bread


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