Barbecued Pumpkin, Red Onion And Spinach Salad

1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced
1/4 cup (60ml) extra virgin olive oil
3 red onions, cut into wedges
300g baby spinach leaves
200g feta, crumbled
1 tablespoon wholegrain mustard
2 tablespoons red wine vinegar

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