Stuffed avocado with spicy beans & feta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- ½ tsp cumin seeds
- 210g can red kidney beans, drained
- 1 large lime, zest and juice of 1/2, the other 1/2 cut into wedges
- 3 tomatoes, diced
- 1 banana shallot, finely chopped
- 1 green chilli, deseeded and finely chopped
- generous handful coriander, chopped, plus a few extra leaves
- 85g feta
- 1 large or 2 small avocados, stoned and peeled
Method
- STEP 1
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, shallot, chilli and coriander. Crumble in the feta and gently toss.
- STEP 2
Serve on top of the avocado halves, scattering with a few extra coriander leaves and squeezing over a little extra lime from the wedges.
