Heat 1 tablespoon of oil in a large frying pan over medium heat. Add onion, zucchini and carrot. Cook for 3 to 4 minutes, or until vegetables are just tender. Add beans. Cook for a further 2 to 3 minutes, or until beans are heated through. Transfer to a large bowl.
Season with salt and pepper. Toss gently to combine.
Heat remaining 1 tablespoon of oil in non-stick frying pan over medium-high heat. Cook ham steaks, in batches, for 2 to 3 minutes each side, or until golden. Serve with bean salad, baby spinach and pesto.
