Barbequed Mushroom And Pumpkin Salad

This vegan pumpkin salad is full of healthy vegetables and tantalising spices.

The ingredient of Barbequed Mushroom And Pumpkin Salad

• 1kg pumpkin cut into 1cm thick wedges
• 6 flat mushrooms sliced
• 1 2 cup 125ml olive oil
• 2 tbsp brown sugar
• 2 tsp ground cumin
• salt freshly ground pepper
• 2 tbsp fresh lemon juice
• 160g baby spinach leaves
• crusty bread to serve

The Instruction of 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
proteinContent: n a
cholesterolContent: 5 grams protein
sodiumContent: n a

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