barbecued mushroom and pumpkin salad
  • Cooking Time: 15 minutes
  • Servings: 4
  • Preparation Time: 8 minutes
  • 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
  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
  2. 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.
  3. 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