Pinto beans and yellow squashes with green dressing
(serves 2)

200g raw pinto beans, soaked in water overnight and cooked until tender*
7-8 small yellow squashes
2 green shallots, finely sliced
4-5 stems of kale, sliced into strips
2-3 tablespoons hemp seeds, toasted

Green dressing

2 small broccoli, chopped
1/2 avocado
1/2 lemon, juiced
2 tablespoons extra-virgin olive oil
(water)
pinch of salt
freshly ground black pepper