Ingredients

• 400g black beans , drained
• 2 large handfuls baby spinach leaves , roughly chopped
• 500g heritage tomatoes , chopped into large chunks
• ½ cucumber , cuts in half, seeds out and sliced on an angle
• 1 mango peeledand chopped
• 1 onion finely chopped
• Avocados 2 , raddish 6
• Scrambled feta
• For dressing - large bunch mint
• small bunch coriander
• small bunch basil
• 1 fat green chilli , deseeded and chopped
• 1 small garlic clove
• 100ml virgin olive oil
• 2 tbsp vinegar and honey
• 2 limes , zested and juiced

Nutrition Per Serving

Cooking Instructions

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.