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.