Pumpkin and Spinach salad
* great side salad.
Serves 4
400g kent pumpkin, seeded and cut into 1-2cm wedges
¼ cup olive oil squirt of honey
1 tbsp white wine vinegar
1 tbsp Dijon mustard
100g loose baby spinach
1 tsp sesame seeds or almond dukkah
Method
Preheat grill pan and brush pumpkin with a bit of the oil and then cook on each side until golden and tender.
Combine the honey, vinegar, mustard and remaining oil in jug with some cracked pepper.
Place spinach on platter, then pumpkin and drizzle with the dressing.
Sprinkle sesame seeds or almond dukkah before serving
*a perfect side salad to have with lean meat or chicken.
*if having at BBQ, use BBQ grill to cook your pumpkin (save dishes) .
*double the batch if double the people.
Calories: 168, Carbs 16g, fat 10.1g, protein 2.4g
