EPIC SUMMER SALAD
PREP TIME: 15 MINS
SERVES 6 (AS A LIGHT MEAL OR PART OF MAIN)
420g can no-added-salt black
beans, rinsed, drained
100g baby spinach leaves,
roughly chopped 1 Lebanese cucumber, halved lengthways, seeds scooped out, sliced on an angle 400g tomatoes, chopped into large chunks 1 small mango, peeled,
chopped into chunks 1 large red onion, halved,
finely sliced 8 radishes, thinly sliced 1 avocado, peeled, sliced 60g reduced-fat feta,
crumbled Handful of herbs (reserved from
the dressing)
Dressing
1 small bunch mint
1 small bunch coriander 1 small bunch basil
1 long green chilli,
deseeded, chopped 1 small clove garlic
30ml extra virgin olive oil Zest and juice of 2 limes 2 Tbsp water
2 Tbsp white wine vinegar 2 tsp honey 1 For dressing, put all ingredients (leaving a few herbs for the salad) in the bowl of a food processor. Blend until well combined.
2 Scatter beans and spinach over a large platter. Arrange cucumber, tomato, mango, onion and radish on top and gently toss together with your hands. To serve, top the salad with the avocado, feta and herbs, and serve the dressing on the side.