Pumpkin, Red Onion & Spinach Salad
Serves 6
2 tbs pepitas (pumpkin seeds)
½ tsp ground cumiun
½ tsp ground paprika
¼ cup (60ml) olive oil
1 ½ tbs lime juice
2 tbs finely chopped coriander
½ (about 500g) butternut pumpkin, seeded, cut into 5mm thick slices
2 tsp olive oil, extra
1 red onion, cut into thick wedges
120g pkt Baby Spinach
Method
1. Preheat a barbecue grill or chargrill on medium-high. Cook pepitas in a small frying pan on barbecue or over medium-high heat, tossing, for 2 mins or until lightly toasted. Add the cumin and paprika, Cook for 30 secs or until aromatic. Transfer to a food processor. Add oil, lime juice and coriander and process until almost smooth. Season.
2. Brush the pumpkin with extra oil. Season. Cook on grill for 1-2 mins each side or until tender. Transfer to a plate. Cook the onion on grill for 2 mins each side or until lightly charred. Set aside to cool slightly.
3. Arrange the spinach, pumpkin and onion on a serving platter. Drizzle with the dressing.
