Stuffed avocado with spicy beans & feta

Stuffed avocado with spicy beans & feta. Stoned and peeled, Diced, Cooked kidney beans.

Sara Buenfeld

10 + 1 min · 2

Ingredients

• 250 g Stoned and peeled
• 300 g Diced
• 210 g Cooked kidney beans
• 60 g Banana shallot , finely chopped
• 2 g Cumin seeds
• 85 g Feta cheese
• 50 g Zest and juice of 1/2 The other 1/2 cut into wedges
• 4 g Green chilli Deseeded and finely chopped
• 10 g Chopped, plus a few extra leaves

Preparation

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.
2. Crumble in the feta and gently toss.
3. Serve on top of the avocado halves, scattering with a few extra coriander leaves and squeezing over a little extra lime from the wedges.