Salad for the summer

This is an assembly job of exquisite foods that is perfect for BBQs and buffets — no cooking necessary. Serve with lamb kebabs for a spectacular summer meal.

1/2 cucumber, half lengthwise, seeds taken out and sliced on an angle

400g black beans, rinsed

2 big handfuls baby spinach leaves, coarsely chopped

500g heritage tomatoes, cut into large chunks

1 peeled mango, sliced into bits
1 halved and thinly sliced big red onion
6-8 sliced radishes

2 peeled and sliced avocados

100g feta crumbled pinch of herbs (reserved from the dressing)
To prepare the dressing
mint in a huge bunch
tiny bunches of coriander and basil

1 deseeded and chopped fat green chili
1 garlic clove, tiny
Extra virgin olive oil or rapeseed oil (100ml)
2 limes, juiced and zested
2 tbsp balsamic vinegar
Method: 2 tsp honey

STEP 1 Make the dressing by mixing (or very finely chopping) all of the ingredients in a food processor, reserving a few herb leaves for the salad. The dressing can be made up to 24 hours ahead of time.

STEP 2 Place the beans and spinach on a big dish and spread them out evenly. Toss the tomatoes, cucumber, mango, onion, and radishes together lightly with your hands once they’ve been placed on top. Serve the avocados, feta, and herbs on the side, with the dressing on the side.

Bees create honey, which is a delicious viscous material. They “harvest” honey from flower nectar (a sugar-rich plant secretion) and store it in a wax structure known as a honeycomb. This dish is quite popular in our area. It has been cultivated and used for food and therapy for generations.