Quick quinoa tabbouleh
A superhealthy and substantial salad, quinoa makes a nutritious alternative to pasta and rice
Stuffed avocado with spicy beans & feta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ tsp cumin seeds
- 210g can red kidney beansdrained
- 1 large limezest and juice of 1/2, the other 1/2 cut into wedges
- 3 tomatoesdiced
- 1 banana shallotfinely chopped
- 1 green chillideseeded and finely chopped
- generous handful corianderchopped, plus a few extra leaves
- 85g feta
- 1 large or 2 small avocadosstoned and peeled
Nutrition: per serving
- kcal411
- fat29g
- saturates10g
- carbs18g
- sugars7g
- fibre12g
- protein14g
- salt2.2g
Method
step 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.
step 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.
