- 1 lemon
- 1 tsp coriander seeds
- 1 avocado
- 1 red onion
- 250g cherry tomatoes
- 250g bunched radishes
- 400g tin of black beans
- A handful of coriander, leaves only
- 1 tbsp olive or coconut oil
- Sea salt
- Freshly ground pepper
Zest the lemon into a bowl. Slice off the skin and pith with a sharp knife. Squeeze any juice from the skin into the lemon zest bowl. Chop the lemon into chunky segments. Set aside.
Heat a frying pan over a medium heat. Toss in the coriander seeds and toast for 1-2 mins till fragrant. Tip into a bowl and set aside.
Turn the heat down low. Pour 1 tbsp oil into the pan. Add the lemon segments. Fry for 30 seconds-1 min till lightly caramelised. Tip into the LEMON zest bowl, along with any pan juices. Stir in a pinch of salt and pepper.
Peel, stone and roughly chop the avocado. Peel and thinly slice the onion. Halve the tomatoes. Trim the leaves off the radishes (see our tip about the leaves). Quarter or halve the radishes. Combine all of the vegetables in a large mixing bowl.
Drain the black beans into a sieve and give them a good rinse. Shake off as much water as possible and tip them into the bowl.
Tear the coriander leaves into the salad. Add the toasted coriander seeds, caramelised lemon segments and their juices. Toss to mix. Pile the salad onto plates and serve.
Leaf it out
Radish leaves have a peppery flavour and are packed with flavour. You can add them to this salad (this will affect the nutritional information) or turn them into pesto by blitzing them with pine nuts, garlic, olive oil and Parmesan (or breadcrumbs for a vegetarian pesto).