Epic summer salad
Meals
Ideal for bar-b-ques and smorgasbords, our awe-inspiring plate of mixed greens is a gathering position of dazzling fixings - no cooking required. Serve it with sheep kebabs for a great summer feast
Cooking Ingredients
400g dark beans, depleted
2 enormous small bunches child spinach leaves, generally slashed
500g legacy tomatoes, slashed into huge lumps
½ cucumber, divided lengthways, seeds scooped out and cut on a point
1 mango, stripped and slashed into lumps
1 enormous red onion, split and finely cut
6-8 radishes, cut
2 avocados, stripped and cut
100g feta, disintegrated
modest bunch of spices (saved from the dressing)
For the dressing
enormous pack mint
little bundle coriander
little bundle basil
1 fat green bean stew, deseeded and hacked
1 little garlic clove
100ml additional virgin olive oil or rapeseed oil
2 limes, zested and squeezed
2 tbsp white wine vinegar
2 tsp honey
Cooking Direction
Stage 1
Make the dressing by mixing each of the fixings in a food processor (or finely cleave them), saving a couple of spice leaves for the serving of mixed greens. You can make the sprucing up to 24 hrs prior to serving.
Stage 2
Dissipate the beans and spinach over an enormous platter. Organize the tomatoes, cucumber, mango, onion and radishes on top and delicately throw along with your hands. Top the plate of mixed greens with the avocados, feta and spices, and serve the dressing as an afterthought.