Epic Summer Salad

By Cassie Best

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

Diets:

Vegetarian
Gluten Free

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)

FOR 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 oil or rapeseed oil
2 limes, zested and juiced
2 tbsp white wine vinegar
2 tsp honey

Instructions:

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.

Recipe from https://www.bbcgoodfood.com/recipes/epic-summer-salad

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