Serves 6: Prep 10 mins
Ingredients
400g Tin Black Beans, drained
2 Large Handfuls Baby Spinach Leaves, roughly chopped
500g Heritage Tomatoes, chopped into large chunks
1/2 Cucumber, cut lengthways, seeds scooped out and sliced on an angle
1 Peach or Nectarine, cut into chunks
1 Large Red Onion, halved and finely sliced
6-8 radishes, sliced
2 Avocados, peeled & sliced
100g Feta, crumbled
Handful of herbs reserved from the dressing
For The Dressing
Bunch of Mint
Bunch Coriander
Small bunch Basil
1 Green Chilli, deseeded & chopped
1 Garlic Clove
100ml Rapeseed Oil
2 Limes, zested & juiced
2 tbsp White Wine Vinegar
2 tsp Local 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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