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Barbequed mushroom and pumpkin salad

Barbequed mushroom and pumpkin salad
Recipe type: salads
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This vegan pumpkin salad is full of healthy vegetables and tantalising spices.
  • 1kg pumpkin, cut into 1cm-thick wedges
  • 6 flat mushrooms, sliced
  • ½ cup (125ml) olive oil
  • 2 tbs brown sugar
  • 2 tsp ground cumin
  • Salt & freshly ground pepper
  • 2 tbs fresh lemon juice
  • 160g baby spinach leaves
  • Crusty bread, to serve
  1. Place ½ 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 mushrooms in a shallow dish. Combine ¼ 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.
  3. Combine the remaining olive oil, lemon juice, salt and pepper in a screw-top jar, shake well to combine.
  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.
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