BBQ Pumpkin, beetroot Salad with Fetta

Method

1. Turn BBQ on to high to heat up then turn to three quarters ready to grill.
2. Prepare pumpkin and beetroot by drizzling with olive oil, salt and pepper. Grill on both sides until caramelised and place in a roasting tray.
3. Turn middle burners off underneath the vegetables and let cook for 15 – 20 minutes or until tender.
4. In a bowl combine the mustard, olive oil and white wine vinegar. Set aside.
5. In another bowl add the fetta, spinach and pinenuts.
6. When your pumpkin adn beetroot are ready, add to the 2nd bowl and drizzle with the dressing.
7. Serve at once with your favourite roast or BBQ dish.