BBQ pumpkin salad recipe

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Hey everyone, hope you're having an incredible day today. Hello everybody, it's John, okay to our recipe site. Today, we're going to prepare a special dish, BBQ pumpkin salad recipe. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To begin once this recipe, we have to prepare a few ingredients. You can have BBQ pumpkin salad recipe using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make BBQ pumpkin salad recipe:

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

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Steps to make BBQ pumpkin salad recipe:

1. Preheat oven to 180°C. Wrap each beetroot in foil. Place just about 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 just not quite medium. Brush the pumpkin in the tune of a little of the oil. Season. Cook a propos the grill for 2-3 mins each side or until tender. Transfer to a plate. Cook onion a propos grill for 2 mins each side or until tender. Transfer to the plate.
3. Place vinegar, thyme, sugar, mustard and long-lasting oil in a screw-top jar. Shake until with ease combined. Season.
4. Arrange the beetroot, pumpkin, onion and rocket in tab to a serving platter. Drizzle as soon as dressing. Sprinkle next pepitas and goat’s cheese.

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