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Epic summer salad

Perfect for BBQs and buffets, this is an assembly job of gorgeous ingredients – no cooking required. Serve it with lamb kebabs for an impressive summer feast

  • Prep: 10 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 392
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 12
  • Protein 8
  • Fat 30
  • Fibre 7
  • Salt 0.6

Nutrition per serving

  • Calories 392
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 12
  • Protein 8
  • Fat 30
  • Fibre 7
  • Salt 0.6

Ingredients

  • 400g black beans, drained
  • 2 large handfuls baby spinach leaves, roughly chopped
  • 500g heritage tomatoes, chopped into large chunks
  • ½ cucumber, halved lengthways, seeds scooped out and sliced on an angle
  • 1 mango, peeled and chopped into chunks
  • 1 large red onion, halved and finely sliced
  • 6-8 radishes, sliced
  • 2 avocados, peeled and sliced
  • 100g feta, crumbled
  • handful of herbs(reserved from the dressing)
  • large bunch mint
  • small bunch coriander
  • small bunch basil
  • 1 fat green chilli, deseeded and chopped
  • 1 small garlic clove
  • 100ml extra virgin olive oilor rapeseed oil
  • 2 limes, zested and juiced
  • 2 tbsp white wine vinegar
  • 2 tsp honey

Method

  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. 

  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.

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