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Ingredients (serves 8)

Prep time 20 mins

Cook time 15 mins


800g pumpkin, de-seeded, cut in 1cm-thick wedges.

1/3 cup olive oil.

1/4 cup honey.

20g ground Almonds.

2 tablespoons white wine vinegar.

2 tablespoons Dijon mustard.

200g loose baby spinach leaves.


Heat your Black Knight Barbecue to medium heat. Brush the pumpkin wedges with oil. Season. Cook in 2 batches, for 2-3 minutes each side or until golden and tender.

Meanwhile, combine honey, vinegar, mustard and remaining oil in a jug and season.

Arrange spinach and pumpkin on a platter. Drizzle with honey dressing and sprinkle evenly with almonds.