½ tsp cumin seeds
210 g can red kidney beans, drained
1 large lime, zest and juice of ½, the other ½ cut into wedges
3 tomatoes, diced
1 eschallots, finely chopped
1 green chilli, deseeded and finely chopped
1 handful coriander, chopped, plus a few extra leaves
85 g feta
1 large or 2 small avocados, stoned and peeled
- Put the cumin seeds in a small pan on the hob and lightly toast. Tip into a large bowl and mix with the beans, lime zest and juice, tomatoes, eshallot, chilli and coriander. Crumble in the feta and gently toss.
- Serve on top of the avocado halves, scattering with a few extra coriander leaves and squeezing over a little extra lime from the wedges.