Whipping up a quick, tasty and healthy snack can be easier said than done, particularly when craving variety in your diet. The go-to for many is the classic avocado on toast, sometimes topped with a fried egg for added protein.
Avocados are brimming with good fats, fibre and essential vitamins, but piling on the carbs with toast might leave you feeling bloated and sluggish. For those in pursuit of a flavoursome, filling yet nutritious quick bite, why not try your hand at stuffed avocados? A culinary expert from Good Food suggests jazzing up the creamy fruit with a kick of spicy beans and tangy feta.
They said: “This super speedy meal is packed with vegetarian sources of protein-top creamy avocados with spicy kidney beans and crumbled cheese.”
Ready in just 11 minutes, this dish serves a duo perfectly. Below is the method to craft this dish, courtesy of Good Food, reports the Express.
Ingredients
- 1⁄2 teaspoon of cumin seeds
- 210g can red kidney beans
- One large lime
- Three tomatoes
- One banana shallot
- One green chilli
- A handful of coriander
- 85g feta
- One large or two small avocados
Method
Start by dry-frying cumin seeds until fragrant, then mix them in a bowl with beans, lime zest and juice, tomatoes, shallot, chilli, and fresh coriander.
Crumble the feta into the mix and give it a light toss. Heap the bean mixture onto halved avocados, sprinkle with additional coriander leaves, and serve with a drizzle of lime.
If you fancy a savoury topping on your toast but are looking to dodge the avocados, then tomato confit might just be your ticket. Culinary pros say that this alternative offers a “savoury-sweet” kick that’s “jammy” and bursting with taste.
An expert from the Mediterranean Dish said: “This confit tomato recipe is inspired by the tradition of preserving summer’s bounty. This gentle method not only concentrates the flavour of the tomatoes, but also preserves their soft, silky texture and infuses the oil with tomato essence and those of garlic and herbs.
“The oil itself becomes just as delicious as the tomatoes!” The recipe, a gem from the Mediterranean Dish, is designed to cater for up to eight people or yield three cups. It’s a doddle to prepare, requiring a mere 10 minutes, followed by a two-hour simmer on low heat; the outcome is sublime. You can discover how to make it here.