Pumpkin and black bean salad with orange and tahini dressing

• Hokkaido pumpkin, diced : 1000 g
• olive oil: 1.5 tbsp
• salt, pepper: 2 pinch(es)
• spices according to your taste (for instance cumin, cilantro, chili, cinnamon, dukkah) : 2 tsp
• black beans, cooked: 200 g
• (vegan) Feta : 120 g
• dried cranberries: 70 g
• roasted almonds: 1 handfull(s)
• radicchio salad (optional): 1 handfull(s)

• olive oil: 3 tbsp
• orange juice, freshly pressed: 2.5 tbsp
• lemon juice, freshly pressed: 1 tbsp
• tahini sesame mousse: 2 tsp
• Dijon moustard: 1 tsp
• maple syrup: 1 tbsp
• salt, pepper: 2 pinch(es)

Preparation

Step 1

Blend all of the ingredients needed for the dressing together into a homogeneous mass.

Step 2

Stir together the black beans, diced pumpkin and the remainig igredients with care so that the black beans and pumpkin don't become mushy.

Step 3

Stir the dressing into the salad and season to taste with salt and pepper.

Step 4

The salad tastes good when served warm as well as when it's cold. You can directly serve it after it's been prepared or store it in your refridgerator for up to three days and then enjoy it cold.