As part of National BBQ Week we’ve put together this salad recipe perfect to go with our Helen Browning’s BBQ Boxes!


  • 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

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


Make the dressing by blending all of the ingredients in a food processor, saving a few herb leaves for the salad. 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.


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