BBQ Pumpkin, Cashew & Spinach salad - Lyndey Milan

Ingredients

• ½ large or 1 small (1k) butternut pumpkin, peeled, sliced, seeded
• 1 ½ tablespoons (30ml) extra virgin olive oil
• 2 birds-eye chillies, de-seeded, finely chopped (optional)
• 1 tablespoon wholegrain mustard
• 2 tablespoons (40 ml) apple cider vinegar
• 1 ¼ tablespoons maple syrup
• Salt and freshly ground black pepper to taste
• 300g baby spinach leaves
• 150g cashews, toasted, roughly chopped