Warm barbecued spatchcock, pumpkin, mushroom and grape salad
Michael Moore
This salad puts a garden salad to shame. It is as easy as throwing the spatchcocks on the barbecue, tossing the salad together with a dash of oil, some warm mushrooms and a few slices of prosciutto.
INGREDIENTS
500g butternut pumpkin, thinly sliced
¼ cup olive oil
2 cloves garlic, sliced
150g pine mushrooms
8 slices prosciutto
2 spatchcock, butterflied
150g black grapes
100g mixed salad leaves
dressing
½ cup olive oil
juice of 1 lemon
1 teaspoon dijon mustard
1 teaspoon thyme leaves
METHOD
Place dressing ingredients into a small bowl, whisk to combine. Brush spatchcocks with ½ the dressing and cook on preheated barbecue for 5 minutes each side or until cooked through. Remove from heat, cut into quarters.
Meanwhile, place pumpkin, olive oil and garlic in a large bowl, season with salt and pepper and toss to combine. Place onto a preheated barbecue plate and cook for 5 minutes with the mushrooms and prosciutto. Remove from heat and transfer to a large bowl with grapes and mixed leaves. Gently combine and transfer to a serving platter.
To serve, place spatchcock pieces over salad and drizzle with remaining dressing.
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