600 g Butternut Pumpkin, peeled and deseeded
1 Bunch Small Beetroots, stem and roots removed
1 tbsp Olive oil
Salt and pepper, to taste
1 Red onion
150 g Baby spinach
1 Fennel bulb, finely sliced
1 Pomegranate, can substitute with dried cranberries
150 g Feta cheese
1/4 cup Walnuts, chopped
1 tbsp Olive Oil
2 tsp Brown Sugar
1/4 cup Balsamic Vinegar
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
Chop the pumpkin into 2cm cubes. Place the pumpkin into a drip pan, drizzle with 1 tablespoon olive oil and season with salt and pepper. Thoroughly wash the beetroots, wrap in an foil parcel.
Once the barbecue has preheated, make adjustments to the burner control(s) if required for roasting. Place the drip pan of pumpkin on to the barbecue, alongside of the beetroot parcel and cook for 40 minutes.
10 minutes into the cooking time, cut the red onion into wedges. Add the onion wedges to the pumpkin drip pan.
While the vegetables are roasting, make the balsamic glaze.
In a saucepan, on a side burner (or stove top) heat all of the balsamic glaze ingredients together on medium heat, constantly stirring for 5 minutes or until the glaze has reduced and slightly thickened, set aside to cool.
Once the pumpkin, onion and beetroots have cooked, remove from the barbecue. Allow the vegetables to cool enough to peel the beetroots. Once the beetroots have cooled enough to handle, peel and slice into halves.
Mix the pumpkin, onion and beetroot with the baby spinach and fennel. Top with the pomegranate, crumbled feta cheese and walnuts. Whisk the balsamic glaze and pour over the salad.