Tenina.com's Hunter and Barrel Grilled Pumpkin Salad



  1. Prepare the pumpkin. Heat a grill pan to smoking.

  2. Drizzle pumpkin with EVOO and salt. Char each piece of pumpkin on both sides until you have good char marks and the pumpkin is caramelised. Remove and place onto a baking tray.

  3. Bake charred pumpkin until tender in a 160°C oven. This can be done right before serving or you can do well in advance and serve cold.

  4. Arrange the rocket, red onion and some of the coriander leaves on a large flat serving platter.

  5. Place cooked pumpkin on top, then the yoghurt or labne, drizzle with Srirarcha sauce and garnish with more coriander leaves. Serve immediately.


I’m not sure, but I think I put toasted pumpkin seeds (pepitas) on this after the pic maybe. Couldn’t see a one but felt sure I did...up to you.

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