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.
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
90ml extra virgin olive oil
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