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Ingredients

1kg pumpkin, cut into 1cm-thick wedges
6 flat mushrooms, sliced
1/2 cup (125ml) olive oil
2 tablespoons brown sugar
2 teaspoons ground cumin
Salt & freshly ground pepper
2 tablespoons fresh lemon juice
160g baby spinach leaves
Crusty bread, to serve

Method

Step 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.
Step 2 Place mushrooms in a shallow dish. Combine 1/4 cup (60ml) 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.
Step 3 Combine the remaining olive oil, lemon juice, salt and pepper in a screw-top jar, shake well to combine.
Step 4 Preheat a barbeque plate on a medium-high heat. Add the mushrooms and cook, tossing frequently, for 2-3 minutes. Transfer to a plate. Add the pumpkin and cook 2-3 minutes each side. Arrange the spinach, mushrooms and pumpkin onto serving plate. Drizzle dressing. Serve with bread.

Barbequed mushroom and pumpkin salad

How to make Barbequed mushroom and pumpkin salad

Ingredients

Method