Avoiding the traditional pairing of avocados with eggs can be a welcome change, and there are plenty of alternative toppings to explore. From spicy beans and feta to tomato confit, the options are endless.
Rustling up a swift, delicious and wholesome snack can prove trickier than it sounds, especially when you’re yearning for something different in your meals. Many people reach for the trusty avocado on toast, occasionally crowned with a fried egg for extra protein.
Avocados are packed with beneficial fats, fibre and vital vitamins, but loading up on carbohydrates with bread might leave you feeling heavy and lethargic.
For those seeking a flavourful, satisfying yet nourishing quick meal, why not give stuffed avocados a go?
A food expert from Good Food recommends spicing up the buttery fruit with a punch of fiery beans and sharp feta, reports the Express.
They said: “This super speedy meal is packed with vegetarian sources of protein-top creamy avocados with spicy kidney beans and crumbled cheese.”
Prepared in merely 11 minutes, this recipe feeds two people beautifully.
Below is the technique to create this dish, courtesy of Good Food
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
Begin by dry-frying cumin seeds until aromatic, then combine them in a bowl with beans, lime zest and juice, tomatoes, shallot, chilli, and fresh coriander.
Scatter the feta into the mixture and give it a gentle toss.
Pile the bean combination onto halved avocados, garnish with extra coriander leaves, and serve with a squeeze of lime.
If you’re after a savoury topping for your bread but want to skip the avocados, then tomato confit could be just the thing.
Food specialists say that this option delivers a “savoury-sweet” punch that’s “jammy” and bursting with flavour.
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 treasure from the Mediterranean Dish, is crafted to serve up to eight people or produce three cups.
It’s incredibly simple to whip up, needing just 10 minutes of prep time, followed by a two-hour gentle cook on low heat – and the results are absolutely divine.
