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
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
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.
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