- 2 tsp cumin seeds
- A 25g sachet of sesame seeds
- 1 avocado
- 1 lime
- A 40g sachet of tahini
- A 250g punnet of cherry tomatoes
- 2 large handfuls of watercress
- 1 cucumber
- A 227g punnet of mixed bean sprouts
- 2 tbsp cold water
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Frying pan
- A couple of bowls
- Food processor (optional)
- 1.
Put 2 tsp cumin seeds in a dry frying pan over a medium heat. Toast for 2 mins, shaking the pan, till they pop and smell fragrant. Tip into a bowl. Pour the sesame seeds into the pan and toast for 2-3 mins, shaking the pan, till golden. Tip into the cumin bowl.
- 2.
Halve your avocado. Scoop out and compost the stone. Carefully scoop out the flesh. Cut half into thin slices. Roughly chop the other half.
- 3.
Zest and juice the lime. Tip into a food processor with the chopped avocado and the tahini. Pour in 2 tbsp water and 1 tbsp oil and season. Blitz to a smooth cream. No food processor? Slice the avocado and save for later. Whisk the tahini, oil, water and lime with a fork to make the dressing.
- 4.
Halve the cherry tomatoes. Tip them into a large serving bowl.
- 5.
Pick out any thick, tough stems from the watercress. Add the tender leaves to the tomatoes. Use a veg peeler make cucumber ribbons. Finely chop the seeded core. Add them both to the bowl.
- 6.
Throw in the mixed bean sprouts and the sliced avocado. Add half the toasted cumin and sesame seeds. Toss gently to mix.
- 7.
Pour in the avocado and tahini dressing (add the sliced avocado, if you didn’t use a food processor). Gently stir to coat in the dressing. Scatter over the remaining seeds and serve.
- Tip
Ripen up
If your avocado is a bit hard when you unpack it, pop it in a brown paper bag with the free banana we’ve sent you. It should ripen in a few days.