- Preparation and cooking time
- plus soaking, no cook
- Serves 8
Big kids love avocado, little kids love peas – and they add a good natural sweetness to this chilli-topping classic. It makes a handy vegan side dish too
- STEP 1
Boil the kettle. Tip the peas into a mixing bowl and cover with about 2.5cm of boiling water. Leave for 5 mins to defrost, then drain well and tip back into the bowl.
- STEP 2
Add the avocados with the lime juice and some salt, and mash everything together. Roughly chop the coriander and briefly mash through before serving.