CONTENTS
Pumpkin and Bean Salad
(Dutch: Pompoen-bonen salade)
This nourishing salad is well-suited to the Dutch climate, where cold and wet months call for hearty and warming dishes. Ingredients like pumpkin and cavolo nero thrive in the Dutch season and are packed with vitamins and minerals to support your body during the darker months. Lupine beans, increasingly popular as a local protein source, fit perfectly within a sustainable diet.
Ingredients
Makes 2 servings
- Salad:
- 1 small chestnut pumpkin (max. 1 kg)
- 350 g cavolo nero (or kale)
- 1 jar lupine beans (340 g)
- Olive oil
- Salt and pepper
- Dressing:
- 100 ml rice vinegar
- 100 ml light soy sauce, such as low-sodium
- 3 tablespoons sesame oil
- Garnish:
- A handful of mixed seeds
Instructions
Preparation time: 60 minutes
- Preheat the oven: Set the oven to 180°C (356°F).
- Prepare the pumpkin: Cut the pumpkin into wedges (you can leave the skin on) and place them on a baking tray lined with parchment paper. Drizzle generously with olive oil and season with salt and pepper. Roast for 30 to 40 minutes, until soft and slightly charred at the edges.
- Prepare the kale: Remove the tough stems from the cavolo nero and tear the leaves into smaller pieces. If using pre-cut kale, no preparation is necessary. Blanch the kale in a pan with a small amount of boiling water for about 5 minutes. Drain and rinse with cold water. Set aside until ready to use.
- Make the dressing: In a small bowl, combine the rice vinegar, soy sauce, and sesame oil. Whisk until smooth and set aside.
- Toast the seeds: Heat a small frying pan over medium heat and toast the mixed seeds for about 1 minute. Let them cool.
- Assemble the salad: In a large bowl, combine the roasted pumpkin and blanched kale. Add the lupine beans and garnish with the toasted seeds. Drizzle with the dressing.
- Serving suggestions: Serve this salad warm or at room temperature. Pair with crusty bread or a bowl of soup for a complete meal.
- Tip: Outside the kale season, replace cavolo nero with raw spinach for a lighter alternative.
ZERO WASTE TIPS
- Use the whole pumpkin: Don’t throw away the pumpkin skins or seeds! Roast the seeds with spices for a crunchy snack and use the skins to add flavour to broths.
- Save leftovers smartly: Leftover salad can be used the next day as a wrap filling or as a topping for toast, ensuring nothing goes to waste.
- Grow your own kale: Cavolo nero is a hardy vegetable that’s easy to grow in your garden or on a balcony, reducing packaging waste and transportation emissions.
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