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Lyndey Milan's Barbecued Pumpkin, Cashew, Chilli, Spinach Salad with Maple Dressing

While you're cooking meat on the barbie, throw on pumpkin too for a lovely salad side or vegetarian main.

Serves 6

Prep: 15

Cooking: 10 mins

Ingredients

•  ½ large or 1 small  (1k) butternut pumpkin, peeled, sliced, seeded
• 1 ½ tablespoons (30ml) extra virgin olive oil
• 2 birds-eye chillies, de-seeded, finely chopped (optional)
• 1 tablespoon wholegrain mustard
•  2 tablespoons apple cider vinegar
• 1 ¼  tablespoons maple syrup
• Salt and freshly ground black pepper to taste
• 300g baby spinach leaves
• 150g cashews, toasted, roughly chopped

Method

1. Preheat a barbecue on medium. Slice pumpkin into 1cm slices. Brush with a little of the oil and season with salt and pepper. Cook on barbecue for 5 minutes each side or until tender. Transfer to a bowl.
2. Combine the chillies (if using) , mustard, vinegar, maple syrup, salt and pepper and remaining oil in a screw-top jar and shake until well combined.
3. Place spinach leaves in a bowl, top with pumpkin, half the cashews and toss gently with the dressing.
4. Sprinkle with remaining cashews and serve immediately with any remaining dressing.