RECIPE OF THE WEEK- COLOURFUL SUMMER SALAD

      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

      Method

  • 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.

 

 

 

 

Yours Truly,

Charlotte Fellows

Researcher and Writer

 

 

 

Sarah McNaught

Managing Director

 lovegoostrey@gmail.com

Comments

  1. Reply

    This was so vitamin and mineral packed, with great taste, it filled us all up nicely without the guilt trip.

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