There’s pumpkin pie, pumpkin bread, and now grilled pumpkin! I've heard about baking the seeds from the pumpkin for a tasty treat, but I never knew that you could cut open and grill a pumpkin to eat it in slices! For grilling the whole pumpkin, be sure to clean out the seeds first....but don't get rid of them, throw them on a baking sheet and put them in the oven!
1/2 butternut pumpkin, peeled and thinly sliced
2 red onion, cut into thin wedges
A handful of baby spinach and rocket leaves
3 tablespoons of Feta cheese, crumbled
1 tablespoon pine nuts
1 tablespoons olive oil
Salt and pepper for seasoning
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Tahini
1 teaspoon castor sugar
salt and pepper
Brush the pumpkin slices with olive oil, salt and pepper. Heat a grilling pan (or a non sick frying pan) over medium heat. Place the pumpkin on the pan and grill for 1-2 mins on each side (the time will depend on the thickness of the slices) till tender (but not too soft to handle). Transfer to a plate. Grill the red onions in the same way till soft. Remove from heat.
Place the pumpkin, onions and leafy greens in a large serving bowl. Add the crumbled Feta and pine nuts. Drizzle the dressing over the salad and serve.
To make the dressing, mix all the ingredients together except salt and pepper. Season to taste.