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Big and bold summer salad | Recipe of the month
Feta, mango, avocado and more more more!
Want to impress your BBQ guests? Or just fancy loading up on a range of refreshing nutrients to replenish yourself after a long day sweating at the beach? We've chosen a big and bold salad to be this month's recipe of the month.
Ingredients
The salad
-400g black beans, drained
-2 handfuls chopped baby spinach leaves
-500g heritage tomatoes, chopped into large chunks
-½ cucumber
-1 peeled mango, cut into chunks
-one sliced up red onion
-6-8 sliced radishes
-2 sliced avocados
-100g crumbled feta
-handful of herbs (reserved from the dressing)
The Dressing
One large bunch mint
A small bunch of coriander
A small bunch of basil
1 large green chilli, deseeded and chopped
100ml extra virgin olive oil or rapeseed oil
2 squeezed limes
2 tbsp white wine vinegar
2 tsp honey
Put it all together!
Make the dressing
Very finely chop the ingredients or blend them in a food processor, saving a few herb leaves for the salad. If you want to food prep you can make this dressing up to 24 hrs before you eat it!
For the salad
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.
Want to impress your BBQ guests? Or just fancy loading up on a range of refreshing nutrients to replenish yourself after a long day sweating at the beach? We've chosen a big and bold salad to be this month's recipe of the month.
Ingredients
The salad
-400g black beans, drained
-2 handfuls chopped baby spinach leaves
-500g heritage tomatoes, chopped into large chunks
-½ cucumber
-1 peeled mango, cut into chunks
-one sliced up red onion
-6-8 sliced radishes
-2 sliced avocados
-100g crumbled feta
-handful of herbs (reserved from the dressing)
The Dressing
One large bunch mint
A small bunch of coriander
A small bunch of basil
1 large green chilli, deseeded and chopped
100ml extra virgin olive oil or rapeseed oil
2 squeezed limes
2 tbsp white wine vinegar
2 tsp honey
Put it all together!
Make the dressing
Very finely chop the ingredients or blend them in a food processor, saving a few herb leaves for the salad. If you want to food prep you can make this dressing up to 24 hrs before you eat it!
For the salad
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.
