Barbequed Mushroom And Pumpkin SaladBy Michelle Noerianto & Kim Coverdale On Jul 21, 2020
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This vegan pumpkin salad is full of healthy vegetables and tantalising spices.
All you have to do is throw all your ingredients of Barbequed Mushroom And Pumpkin Salad
- 1kg pumpkin, cut into 1cm-thick wedges
- 6 flat mushrooms, sliced
- 1/2 cup (125ml) olive oil
- 2 tablespoons brown sugar
- 2 teaspoons ground cumin
- Salt & freshly ground pepper
- 2 tablespoons fresh lemon juice
- 160g baby spinach leaves
- Crusty bread, to serve
The instruction how to make Barbequed Mushroom And Pumpkin Salad
- Place 1/2 the pumpkin in a single layer onto a microwave safe plate. Cover and microwave on High for 4 minutes. Repeat with remaining pumpkin. Set aside for 5 minutes.
- Place mushrooms in a shallow dish. Combine 1/4 cup (60ml) olive oil, brown sugar, cumin and salt and pepper in a screw-top jar and shake well to combine. Pour the dressing over the mushrooms, toss well. Cover and set aside 5 minutes.
- Combine the remaining olive oil, lemon juice, salt and pepper in a screw-top jar, shake well to combine.
- Preheat a barbeque plate on a medium-high heat. Add the mushrooms and cook, tossing frequently, for 2-3 minutes. Transfer to a plate. Add the pumpkin and cook 2-3 minutes each side. Arrange the spinach, mushrooms and pumpkin onto serving plate. Drizzle dressing. Serve with bread.
Nutritions of Barbequed Mushroom And Pumpkin Salad
fatContent: 396.262 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 22 grams sugar
cholesterolContent: 5 grams protein
Tags : vegan main, vegan, pescatarian, side, bread, spinach, lemon juice, cumin, brown sugar, mushroom, olive oil, main, vegetarian main, lunch, vegetarian, pumpkin, salad, barbecue, side dish, autumn, winter, low carb, low sodium, low kilojoule, lower gi,