Bean, Pumpkin & Spinach Salad
A great recipe for hot weather, providing protein and iron in the beans, plus iron and the carotenoid lutein in the spinach, and lutein and vitamin A in the pumpkin (lutein is good for your eyes!)
1 tin of mixed beans (drained, of course)
heaps of spinach – there’s never enough spinach!
750 g of pumpkin, cubed
½ tsp dried oregano
½ tsp black pepper
1-2 tsp olive oil (the least amount you can get away with – all oil cooked is a saturated fat)
2 tbsp balsamic vinegar
1 tbsp olive oil
2 tsp nice mustard – whole-grain suits this recipe well
1. Sprinkle oil, pepper, and oregano on pumpkin and roast on a tray for ~25 minutes (190 degrees), until it’s tender and lightly browned.
2. Throw pumpkin, spinach, and beans into a bowl.
3. Stir up the dressing ingredients together and pour over salad, mixing well.