Broccoli pumpkin salad

Broccoli is such a versatile vegetable – add it to soups, pastas or salad like this one.

Preparation & Cooking time: 30 minutes
Difficulty: Easy
Servings: Makes 4 servings - Cannot be frozen


½ tbsp olive oil
1 small pumpkin, peeled and cubed
200 g broccoli, broken into florets
freshly ground black pepper
400 g | 14 oz canned red kidney beans, rinsed and drained

For the dressing:
1 tsp white wine or cider vinegar
1 tsp dijon mustard
3 tsp extra virgin olive oil

To garnish:
salad leaves
1 tbsp sesame seeds


1 Heat the oil in a large frying pan and add the pumpkin. Cook, stirring, for 12-15 minutes until tender.

2 Cook the broccoli in a pan of boiling salted water for 3-5 minutes, until al dente. Drain well.

3 Put the pumpkin and broccoli in a bowl and season to taste with salt and pepper. Stir in the beans.

4 For the dressing: whisk together all the ingredients with a little salt and pepper.

5 Add to the vegetables and toss well to combine.

6 Arrange the salad leaves on serving plates and divide the salad between the plates. Sprinkle with sesame seeds.