Our Recipes

BBQ Pumpkin & Spinach Salad


Preheat a BBQ on medium. Brush the pumpkin slices with a little of the oil and season with salt and pepper. Cook on BBQ for 1 minute each side or until tender. Transfer to a  plate. Add onion to the BBQ and cook, turning for 2 minutes or unitl it softens, Remove from heat. 

Place the spinach, feta, pumpkin and onion in a large serving bowl. Combine the mustard, vinegar and remaining oil in a screw-top jar and shake unitl well combined. Drizzle over the salad and serve immediatley.

BBQ Pumpkin & Spinach Salad Ingredients
Ingredient Quantity Description Stallholders
Red Onions3cut into wedges
Extra Virgin Olive Oil1/4 cup (60ml)
Baby Spinach Leaves300 grams
Wholegrain Mustard1 tablespoon
Butternut Pumpkin1 (about 1.5kg)quartered legthways, peeled, seeded, thinly sliced
Feta200 gramscrumbled
Red Wine Vinegar2 tablespoon

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