Epic summer salad

 

Ingredients
400g black beans, drained
2 large handfuls of baby spinach leaves, roughly chopped
500g heritage tomatoes, chopped into large chunks
½ cucumber halved lengthways, seeds scooped out and sliced at 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
a handful of herbs (reserved from the dressing)
For the dressing
large bunch mint
small bunch coriander
small bunch basil
1 fat green chili, 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

STEP 1
Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herbs 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 them together with your hands. Top the salad with avocados, feta, and herbs, and serve the dressing on the side.