Bright, flavourful chilli & mint vinaigrette takes this crunchy summer salad from tasty to #JustDelicious!
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min
Serves: 8
| Ingredients: |
|
| Watermelon & 5 Bean Salad |
|
| 410 g (1 tin) | butter beans, drained |
| 410 g (1 tin) | red kidney beans, drained |
| 200 g | green beans |
| 200 g | sugar snap peas |
| 200 g | mangetout |
| 100 g | goats’ cheese |
| 1 L (4 C) | watermelon, sliced |
|
| salt and pepper, to taste |
| Chilli & Mint Vinaigrette |
|
| 125 ml (½ C) | mint, chopped |
| 1 | green chilli, chopped |
| 60 ml (¼ C) | avocado oil |
| 15 ml (1 T) | red wine vinegar |
| 5 ml (1 t) | black pepper |
| 15 ml ((1 T) | castor sugar |
Method:
Chilli & Mint Vinaigrette
-
In a small bowl, combine all the ingredients.
Watermelon & 5 Bean Salad
-
Combine beans and peas ingredients in a large bowl.
-
Pour vinaigrette over beans, mix through and season with salt and pepper.
Serving
-
Serve salad with a slice of watermelon and top with goats’ cheese.
