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  2. winter vegetarian recipes

Grilled vegetable, spinach & pepita salad

A lime and honey dressing turns tasty grilled vegies into a scrumptious salad - by Chantal Walsh
  • 24 Jan 2016
Grilled vegetable, spinach & pepita salad
Cook: 21 Minutes - easy - Serves 4 - Vegetarian - gluten-free - nut-free - dairy-free - egg-free - paleo - pregnancy-safe
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A lime and honey dressing turns tasty grilled vegies into a scrumptious salad

Ingredients

400 g butternut pumpkin, peeled

2 cobs corn, husks removed, cut into 3 cm pieces

1 large red capsicum, cut into thick strips

6 green spring onions, trimmed

3 cups baby spinach leaves

1 cup fresh coriander leaves

¼ cup pepitas

Lime Dressing

¼ cup lime juice

¼ cup extra virgin olive oil

1 small red chilli, deseeded, finely chopped

1 clove garlic, crushed

1 tsp honey

Salt and pepper, to taste

Method

  1. To make lime dressing, combine all ingredients in a small jug. Mix well.
  2. Cut pumpkin into 1cm-thick slices. Cut slices into four pieces. Boil, steam or microwave corn until tender.
  3. Meanwhile, heat a lightly oiled barbecue grill plate over a medium heat. Add pumpkin. Cook for about 5 minutes on each side, or until just tender. Transfer to a large bowl.
  4. Cook capsicum on same grill plate for about 3 minutes on each side, or until just tender. Add to pumpkin.
  5. Cook corn and onions, turning, for about 5 minutes, or until charred. Cut onion into about 5cm lengths.
  6. Add vegetables to pumpkin with remaining ingredients. Drizzle with dressing.
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