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BBQ Pumpkin, Tokay Raisins, Spinach, Macadamia & Blue Brie Salad


  • 1 small butternut pumpkin or Jap pumpkin

  • 1 packet loose leaf spinach

  • 100 ml Tokay or sticky dessert Wine

  • 100 g Raisins

  • 150 g roasted Macadamias roughly chopped

  • 100 g blue Brie Cheese

  • 1 teaspoon Cumin

  • 2 tablespoons vegetable oil

  • Salt & Pepper to taste


  • 1.

    Soak raisins in the Tokay the night before.

  • 2.

    The next day, cut pumpkin into bite size wedges (skin on) and toss through oil, cumin and salt & pepper.

  • 3.

    Turn the char grill on to high temp and place the pumpkin flesh side down. Allow to caramelize and form the char lines from the grill.

  • 4.

    Remove from char grill and place skin side down into a roasting pan.

  • 5.

    Place roasting pan on to a low indirect heat on the BBQ Close hood of BBQ and allow to cook for 10 minutes.

  • 6.

    Once cooked toss through the spinach, and soaked raisins with any leftover Tokay.

  • 7.

    Reserve the roasting juices to use as the dressing.

  • 8.

    Place pumpkin onto a flat platter and on top heap over the spinach & raisins.

  • 9.

    Crumble over the blue brie and scatter over the roasted macadamia nuts.

  • 10.

    Drizzle over the roasting pan juices.

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Posted by SB109Report
When was this show aired? Will it be replayed in the future? Sorry I never saw it, he was great on the BBQ Challenge.
Posted by CP50Report