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BBQ pumpkin salad recipe

BBQ pumpkin salad

Make this colourful BBQ pumpkin salad your go-to Christmas side, just perfect for al fresco dining!

11 Ingredients

– 1 bunch baby beetroot, ends trimmed

– 600g Kent pumpkin, cut into thin wedges

– 2 tbsp extra virgin olive oil

– 1 red onion, cut into wedges

– 2 tbsp red wine vinegar

– 1 tbsp finely chopped thyme

– 1 tsp caster sugar

– 1 tsp wholegrain mustard

– 120g pkt Baby Rocket

– 2 tbsp pepitas (pumpkin seeds), toasted

– 100g goat’s cheese, crumbled

4 Method / Steps

Step 1

Preheat oven to 180°C. Wrap each beetroot in foil. Place on a baking tray. Bake for 30 mins or until tender. Set aside to cool slightly. Wearing gloves, peel the beetroot. Halve or cut into wedges.

Step 2

Meanwhile, heat a barbecue grill or chargrill on medium. Brush the pumpkin with a little oil. Season. Cook on the grill for 2-3 mins each side or until tender. Transfer to a plate. Cook onion on the grill for 2 mins each side or until tender. Transfer to the plate.

Step 3

Place vinegar, thyme, sugar, mustard and remaining oil in a screw-top jar. Shake until well combined. Season.

Step 4

Arrange the beetroot, pumpkin, onion and rocket on a serving platter. Drizzle with dressing. Sprinkle with pepitas and goat’s cheese.

source – cooking365coza

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