Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Prep:10 mins
Serves 4
4 eggs2 avocados, peeled and stoned2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drainedsmall red onion, finely slicedlarge bunch coriander, leaves only, roughly chopped250g punnet cherry tomato, halved bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)1 red chilli, deseeded and finely sliced½ tsp cumin
STEP 1Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away – delicious with toasted tortillas.
