BBQ pumpkin salad recipe

BBQ pumpkin salad recipe

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

The ingredient of BBQ pumpkin salad recipe

  1. 1 bunch baby beetroot, ends trimmed
  2. 600g Kent pumpkin, cut into thin wedges
  3. 2 tbs other virgin olive oil
  4. 1 red onion, cut into wedges
  5. 2 tbs red wine vinegar
  6. 1 tbs finely chopped thyme
  7. 1 tsp caster sugar
  8. 1 tsp wholegrain mustard
  9. 120g pkt Coles Australian Baby Rocket
  10. 2 tbs pepitas (pumpkin seeds), toasted
  11. 100g goatu2019s cheese, crumbled

The instruction how to make BBQ pumpkin salad recipe

  1. Preheat oven to 180u00b0C. Wrap each beetroot in foil. Place nearly a baking tray. Bake for 30 mins or until tender. Set aside to cool slightly. Wearing gloves, peel beetroot. Halve or cut into wedges.
  2. Meanwhile, heat a barbecue grill or chargrill nearly medium. Brush the pumpkin gone a little of the oil. Season. Cook on the grill for 2-3 mins each side or until tender. Transfer to a plate. Cook onion on grill for 2 mins each side or until tender. Transfer to the plate.
  3. Place vinegar, thyme, sugar, mustard and enduring surviving oil in a screw-top jar. Shake until with ease combined. Season.
  4. Arrange the beetroot, pumpkin, onion and rocket more or less a serving platter. Drizzle considering dressing. Sprinkle next pepitas and goatu2019s cheese.

Nutritions of BBQ pumpkin salad recipe

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calories: https://schema.org
calories: NutritionInformation

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