Locked Up Salad

Ingredients

• 4 large carrots
• 2 cans black beans (400 g each), rinsed
• 1 red onion
• 1 red bell pepper
• 1 avocado
• 4 tbsp pickled jalapeños
• 100 g feta cheese
• 6 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp red wine vinegar
• 1 tsp cumin powder
• 1 tsp smoked paprika powder
• salt and pepper

Method

1. Peel the carrots and cut them into long, thick sticks about 10 cm long and 1 cm thick.
2. Slice the red onion into thin half rings.
3. Dice the bell pepper and slice the avocado.
4. In a bowl, mix the black beans, red onion, bell pepper, avocado, and crumbled feta.
5. Mix olive oil, lime juice, red wine vinegar, cumin, smoked paprika, salt, and pepper into a spicy dressing.
6. Toss the dressing through the bean salad.
7. Spread the bean salad on a large flat platter.
8. Lay the carrot sticks in neat rows over the salad, forming the look of bars or a grid.
9. Scatter the pickled jalapeños between the carrot bars for extra tension.

Serving notes

• Serve on a rectangular platter for a prison effect.
• Ensure the carrot bars are straight and neat for the grid look.
• Offer extra jalapeños on the side for those who want more heat.