This super speedy meal is packed with vegetarian sources of protein – top creamy avocados with spicy kidney beans and crumbled cheese.
1/2 tsp Cumin Seeds
210 g 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)
1 Generous Handful of Coriander (chopped, plus a few extra leaves)
85 g Feta
1 Large Avocado (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, 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.