Wilted spinach & black bean salad

Raisin and apple

What you’ll need

60g rolled oats

Handful of raisins

100ml plant-based milk

1 red apple, coarsely grated

½ tsp vanilla powder

1 tsp maple syrup

Soak the oats with the

raisins. Cook as before. Such a winner if you’re looking for a simple, nourishing dish to warm you up! The roasted butternut and courgette taste amazing with the sautéed beans and spinach, then the creamy tahini and miso dressing just brings it all together. If I’m not especially hungry, I love this just as it is, but if you want to make it a little heartier, serve it over quinoa or brown rice. That’s delicious.

What you’ll need For the salad

½ butternut

Olive oil

Salt and pepper

½ courgette

½ bag of spinach (100g)

½ x 400g can of black beans,

drained and rinsed

The how-to

For the dressing Preheat the oven to 200ºc (fan 180ºc). Peel the butternut, cut into bite-sized pieces and place on a baking tray with a little olive oil, salt and pepper. Bake for 30 minutes, until tender.

Cut the courgette into thin half moons. After the butternut has cooked for 20 minutes, add the courgette to the tray to roast alongside it for the last 10 minutes. While the courgette and butternut finish cooking, place the spinach and beans in a frying pan with a little olive oil and gently sauté them. Add the courgette and butternut once they come out the oven. Let everything cook together while you mix all the ingredients for the dressing.

Pour the dressing over the salad, mix it well, then serve.

1 tbsp tahini

2 tbsp olive oil

½ tsp chilli powder

½ tsp ground cumin

1 tsp miso paste

Juice of ½ lemon