- 400g tin of black beans
- 1 garlic clove
- 2 tsp cumin seeds
- 1 orange
- 50g watercress
- 1 avocado
- 250g cherry tomatoes
- 2 eggs
- 1 chilli
- 2 tbsp water
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Drain and rinse the beans. Add to a pan with 2 tbsp water and 1 tsp of the cumin seeds. Peel and crush the garlic into the pan. Simmer for 5 mins to warm them through.
- 2.
Halve the avocado and discard the stone. Scoop the flesh out of the skin and slice it. Halve the tomatoes. Add both to the watercress.
- 3.
While the beans simmer, zest and juice the orange. Whisk 2 tbsp orange juice with 1 tbsp oil and the orange zest. Season well. Toss the watercress through the dressing.
- 4.
Set a large frying pan over a high heat. Add 1 tbsp oil. Crack in the eggs and fry for 2-4 mins till the eggs are set to your liking - popping a lid on the pan can help set the yolks.
- 5.
Gently fold the warm beans through the mix. Taste and adjust the seasoning. Pile the salad onto warm plates.
- 6.
Perch an egg on each salad. Thinly slice the chilli. Cook in the frying pan with the remaining cumin seeds till just golden. Scatter over the salads.
- Tip
Ripe & ready
If your avocado is a bit hard when you unpack it, pop it in a paper bag with the free banana we’ve sent you. It should ripen in a few days.
