Drain the black beans and rinse with cold water. Shake dry and tip into a large bowl.
Slice the cherry tomatoes in half. Halve the chilli, flicking out any seeds and white pith for less heat, and finely chop the chilli. Peel the onion and finely slice it. Add all three ingredients into the beans.
Finely grate in the lime zest and squeeze in the juice. Pour in 1 tbsp oil and sprinkle in a good pinch of salt and pepper.
Halve the avocado and scoop out the stone. Peel away the skin and slice the flesh. Add to the bowl and toss with the rocket. Pile onto plates and crumble half the pack of feta cheese over the top.
You’d feta believe it
Feta will keep for a few days wrapped in the fridge. Try adding to cooked potato with chopped parsley and chilli flakes. Mash together for a flavour-packed side dish.