This is an easy salad for a braai – we served it with lamb rib eye and a fresh herb, lemon zest and celery salsa and a bottle of red.  Loved it.

We used a kuri squash, but I don’t see why this wouldn’t work with any squash.

900g squash

30g brown sugar


oil oil, to coat the squash

200g spinach leaves, chiffonade if not baby leaves

handful of fresh herbs (I used basil and chives)

225g button mushrooms, wiped clean and quartered

20g barberries

90ml extra virgin olive oil

20ml verjuice

Grated lime zest

Salt and pepper

-preheat oven to 180 deg centigrade

-toss the pumpkin in the salt, sugar and olive oil, transfer to a baking tray and roast for approx. 20 minutes, turning half-way.

-make the dressing by whisking together all ingredients.

-toss the spinach, mushrooms, herbs and barberries; arrange on a platter