Stuffed avocado with spicy beans & feta

• cumin seeds↗½ tsp tsp
• can red kidney beans↗210g g

  drained

• large lime↗1

  zest and juice of 1/2, the other 1/2 cut into wedges

• tomatoes↗3

  diced

• banana shallot↗1

  finely chopped

• green chilli↗1

  deseeded and finely chopped

• coriandergenerous handful

  chopped, plus a few extra leaves

• feta↗85g g
• large or 2 small avocados1

  stoned and peeled

Step-by-step instructions

1. 1

   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.

2. 2

   Serve on top of the avocado halves, scattering with a few extra coriander leaves and squeezing over a little extra lime from the wedges.