Summer Salad

This salad is perfect for BBQs. It is packed with flavour, and no cooking is required.

Serves 6

Prep 10 mins

Ingredients

• 2 large handfuls of baby spinach leaves, roughly chopped

• 400g black beans, drained

• 500g 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)

For the dressing

• large bunch of mint

• small bunch of coriander

• small bunch of basil

• 1 green chilli, deseeded and chopped

• 1 garlic clove

• 100ml extra virgin olive oil

• 2 limes, zested and juiced

• 2 tbsp white wine vinegar

• 2 tsp honey

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 plate. 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.

Recipe Cassie Best