| | BBQ pumpkin salad
BBQ pumpkin salad
BBQ pumpkin salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180°C. Wrap each beetroot in foil. Place on 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 on medium. Brush the pumpkin with a little of the oil. Season. Cook on the grill for 2-3 mins each side or until tender. Transfer to a plate. Cook onion on grill for 2 mins each side or until tender. Transfer to the plate.
  3. Place vinegar, thyme, sugar, mustard and remaining oil in a screw-top jar. Shake until well combined. Season.
  4. Arrange the beetroot, pumpkin, onion and rocket on a serving platter. Drizzle with dressing. Sprinkle with pepitas and goat’s cheese.
Time for preparing:
30 min.


  • 1 bunch baby beetroot, ends trimmed
  • 600g Kent pumpkin, cut into thin wedges
  • 2 tbs extra virgin olive oil
  • 1 red onion, cut into wedges
  • 2 tbs red wine vinegar
  • 1 tbs finely chopped thyme
  • 1 tsp caster sugar
  • 1 tsp wholegrain mustard
  • 120g pkt Coles Australian Baby Rocket
  • 2 tbs pepitas (pumpkin seeds), toasted
  • 100g goat’s cheese, crumbled