Barbecued sesame pumpkin salad

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

  • 50 mins preparation (plus cooling)
  • Serves 8
  • Print


  • 1 small kent pumpkin (1.8kg), skin washed, cut into 12 wedges (see tips)
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 tablespoon white sesame seeds
  • 2 fresh long red chillies, sliced thinly
  • 1½ cups (300g) sicilian green olives
  • 100 g mixed salad leaves (see tips)
  • 40 g pecorino cheese, shaved lime dressing
  • 2 teaspoons finely grated lime rind
  • 1 tablespoon lime juice
  • 1 tablespoon brown rice vinegar
  • 2 teaspoons pure maple syrup
  • 1 tablespoon olive oil


  • 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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