Epic summer salad
Serves 6
Easy
Prep:
Perfect for BBQs and buffets, our epic salad is an assembly job of gorgeous ingredients – no cooking required. Serve it with lamb kebabs for an impressive summer feast
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- 400g black beansdrained
- 2 large handfuls baby spinach leavesroughly chopped
- 500g heritage tomatoeschopped into large chunks
- ½ cucumberhalved lengthways, seeds scooped out and sliced on an angle
- 1 mangopeeled and chopped into chunks
- 1 large red onionhalved and finely sliced
- 6-8 radishessliced
- 2 avocadospeeled and sliced
- 100g fetacrumbled
- handful of herbs(reserved from the dressing)
For the dressing
- large bunch mint
- small bunch coriander
- small bunch basil
- 1 fat green chillideseeded and chopped
- 1 small garlic clove
- 100ml extra virgin olive oilor rapeseed oil
- 2 limeszested and juiced
- 2 tbsp white wine vinegar
- 2 tsp honey
Nutrition: Per serving
- kcal392
- fat30g
- saturates5g
- carbs18glow
- sugars12glow
- fibre7g
- protein8g
- salt0.6glow
Method
step 1
Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
step 2
Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.
