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.