This super speedy meal is packed with vegetarian sources of protein – top creamy avocados with spicy kidney beans and crumbled cheese
Prep:10 mins
Serves 2
½ tsp cumin seeds210g can red kidney beans, drained1 large lime, zest and juice of 1/2, the other 1/2 cut into wedges3 tomatoes, diced1 banana shallot, finely chopped1 green chilli, deseeded and finely choppedgenerous handful coriander, chopped, plus a few extra leaves85g feta1 large or 2 small avocados, stoned and peeled
STEP 1Put 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 2Serve on top of the avocado halves, scattering with a few extra coriander leaves and squeezing over a little extra lime from the wedges.
