Broccoli pumpkin salad

Last updated: 11 December 2020
Preparation: 15 minutes
Cook: 15 minutes
Servings: 4 servings
Dietary: Vegetarian


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


1 tsp white wine or cider vinegar
1 tsp dijon mustard
3 tsp extra virgin olive oil


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.