Rainbow salad

Cook the beans in boiling water for 3 mins until just tender. Drain, rinse in cold water and set aside. Use a knife to peel the orange and cut away the pith. Cut the orange in half then slice the flesh. Set aside. Empty the salad leaves into a large salad bowl. scatter over the beans, orange, beetroot, tomatoes, cucumber, onion, cranberries and pumpkin seeds. Whisk all the dressing ingredients together with seasoning to taste and serve. Delicious served with barbecued meat, chicken or fish.