- 1 lemon
- 1 tsp cumin seeds
- 1 avocado
- 1 red onion
- 250g cherry vine 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
- Vegetable peeler
- Frying pan
- 1.
Use a vegetable peeler to slice the peel off the lemon. Use a small sharp knife to cut any white pith off the lemon peel, then thinly slice the peel and pop it into a large mixing bowl. Slice the white pith off the lemon, then slice the juicy segments out of the papery membranes.
- 2.
Warm a frying pan on a medium heat. Add 1 tsp cumin seeds and toast for 1-2 mins till fragrant. Tip into a small bowl and set aside.
- 3.
Turn the heat down to low. Add 1 tbsp oil to the pan. Add the lemon segments and fry them for 30 secs-1 min, turning once, till slightly caramelised. Tip the contents of the pan, including any oil or lemon juice, into the bowl with the lemon peel. Stir in a pinch of seasoning.
- 4.
Peel, stone and roughly chop the avocado. Peel and thinly slice the red onion. Halve the tomatoes. Trim the leaves off the radishes (see our leaf tip below). Quarter or halve the radishes. Pop all the veg in the bowl with the lemon.
- 5.
Drain and rinse the black beans. Tip them into the veg. Tear in the coriander leaves. Add the toasted cumin seeds. Toss to mix. Pile the salad onto a couple of plates and serve.
- Tip
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).
