Try these barbecued pumpkin wedges on spinach salad for a healthy & delicious side.


  • 800g kent pumpkin, seeded, cut into 1cm-thick wedges
  • 1/3 cup olive oil
  • 1/4 cup honey
  • 2 tablespoons white wine vinegar
  • 2 tablespoons dijon mustard
  • 200g loose baby spinach leaves
  • 1 tablespoon almond dukkah


  1. Preheat barbecue on medium. Brush pumpkin wedges with 1 tablespoon of the oil. Season. Cook, in 2 batches, for 2-3 mins each side or until golden and tender.
  2. Meanwhile, combine honey, vinegar, mustard and remaining oil in jug. Season.
  3. Arrange spinach and pumpkin on a platter. Drizzle with honey dressing. Sprinkle evenly with dukkah.