BBQ Pumpkin, Beetroot Salad With Fetta
- 200g pumpkin, sliced
- 6 beetroot peeled cut into wedges
- 10ml olive oil
- 60g Persian feta, diced
- 60g pinenuts, toasted
- 100g baby spinach
- 20g whole grain mustard
- 40ml white wine vinegar
- 120ml virgin olive oil
- salt and pepper
Cooking Time: 30 minutes
Turn BBQ on to high to heat up then turn to three quarters ready to grill.
Prepare pumpkin and beetroot by drizzling with olive oil, salt and pepper. Grill on both sides until caramelised and place in a roasting tray.
Turn middle burners off underneath the vegetables and let cook for 15 – 20 minutes or until tender.
In a bowl combine the mustard, olive oil and white wine vinegar. Set aside.
In another bowl add the fetta, spinach and pine nuts.
When your pumpkin and beetroot are ready, add to the 2nd bowl and drizzle with the dressing.
Serve at once with your favourite roast or BBQ dish.
Recipe by Beefeater