Prep: 10 mins Cook: 1 min
This super speedy meal is packed with vegetarian sources of protein - top creamy avocados with spicy kidney beans and crumbled cheese
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal411
- fat29g
- saturates10g
- carbs18g
- sugars7g
- fibre12g
- protein14g
- salt2.2g
Ingredients
- ½ tsp cumin seeds
- 210g can red kidney beans, drained
- 1 large lime, zest and juice of ½ , the other ½ cut into wedges
Lime
ly-mThe same shape, but smaller than…
- 3 tomatoes, diced
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 banana shallot, finely chopped
- 1 green chilli, deseeded and finely chopped
- generous handful coriander, chopped, plus a few extra leaves
- 85g feta
Feta
feh-tahA creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 1 large or 2 small avocados, stoned and peeled
Avocado
av-oh-car-dohAlthough it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
Method
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.
Serve on top of the avocado halves, scattering with a few extra coriander leaves and squeezing over a little extra lime from the wedges.
Comments, questions and tips