Ingredients

• for 4 servings:
• 1 Hokkaido pumpkin (1/4 per portion)
• 200 g broad beans (50 g per portion)
• Green salad (a handful per serving)
• herb salt, pepper, parsley

• Dressing per portion:
• 1 heaped teaspoon vegan-redbeet:PROTEIN
• 1 ML natural:BEAUTY (optional)
• 2-3 tablespoons organic HEMP OIL or olive oil
• 1-2 tablespoons lemon juice
• 1 tbsp organic HEMP SEEDS

Here's how it's done:

1. Young broad beans are prepared like beans. Unlike other beans, however, you only eat the fresh kernel from the pod. If you don't have fresh broad beans, use canned beans or dried beans. Soak them in cold water for six to eight hours and rinse.
2. Cook the fresh or soaked beans in salted water for about five minutes, until they are al dente.
3. Drain them and set them aside to drain.
4. Wash and peel the pumpkin and cut into pieces about 1 cm thick. Brush with oil or butter. Season with herb salt and pepper. Place on a greased baking tray.
5. Bake in a preheated oven at 180°C for about 15 minutes.
6. Cook the split beans in salted water for about five minutes, until they are al dente.
7. Drain them and set them aside to drain.
8. Arrange baked pumpkin with steamed broad beans and green salad in a bowl, pour over the dressing (1 portion each) and serve sprinkled with fresh parsley and hemp seeds.
9. Tip: The baked pumpkin pieces also taste good cold.