Name: This epic summer salad is your new go-to for your next BBQ
Prep time: 10 min
Total time: 10 min
Yield: 6
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 avocadoes, 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

This epic summer salad is your new go-to for your next BBQ

This salad is a stunning centrepiece for any BBQ or garden party

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Serves 6

Prep

10M

This summer salad is really an assembly job of gorgeous ingredients, no cooking required.

If you’re a fast chopper, you’ll be able to get this on the table in about 10 minutes, and once you’ve tasted it, you’ll want to bring it out for every BBQ and buffet.

Serve it with these quick and easy lamb kebabs and you’ll have an impressive summer feast on the table in 20 minutes.

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 avocadoes, 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

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.

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 more salad recipes? Check out the links below!

Spicy Portuguese Prawn and Chorizo Salad
5-Ingredient Sweet Chilli and Lime Chicken Noodle Salad
Rice and Quinoa Salad with Beetroot
Fig, Rocket and Goat’s Cheese Salad

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.