Dinner ideas

Barbecued sesame pumpkin salad

Better make double - this barbecued pumpkin salad will have guests lining up for more.



1.Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 200°C/400°F, or follow manufacturer’s instructions. Line two roasting pans with baking paper.
2.Place pumpkin in both pans. Brush both sides of pumpkin with oil; sprinkle with cumin and season. Place pans in centre of barbecue; turn burners off underneath pumpkins but leave other burners on low. Cook with the hood closed for 20 minutes. Sprinkle with sesame seeds, chilli and olives; barbecue with the lid down for a further 20 minutes or until the pumpkin is browned and tender. Cool pumpkin to room temperature.
3.Meanwhile, make lime dressing.
4.Place half the pumpkin on a platter; top with half the salad leaves, half the pecorino and half the dressing. Repeat layering.

Lime dressing

5.Place ingredients in a screw-top jar; shake well. Season to taste.
6.Use orange sweet potato or parsnips instead of pumpkin, if you like. Replace mixed salad leaves with rocket (arugula) or baby spinach leaves. You can also cook the pumpkin in a preheated oven at 200°C/400°F for the same cooking time.

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