Bean, snap pea & kale salad

1 x can white beans or chickpeas

½ x head kale

4 x Brussel sprouts
1 x head of cilantro 

¼ x butternut pumpkin

4 x radishes

⅓ x cup pistachios

2 x TBSP pumpkin seeds

4 x shallots

½ x TBSP paprika

¼ x cup apple vinegar

2 x TSP dijon mustard

1 x TBSP maple syrup

1 x splash olive oil

Salt and pepper to taste

1. Cube the pumpkin, sprinkle with paprika, and roast the at 200c. 

2. In a pan, sauté shallots over medium heat until browned evenly.

3. While the shallots are in the pan, drain the beans, roughly chop the kale and grate the brussel sprouts before combining in a bowl.

4. Add all dressing ingredients to a jar and shake to mix.

5. Mix the dressing through the salad base, add the roasted pumpkin, and top with pistachios and pumpkin seeds.

Opt: Sprinkle of nutritional yeast

Note: I haven’t added roasted pumpkin in the photos