Serves 6
eggs 4
avocadoes 2, peeled and stoned
kidney beans 800g, boiled and drained
red onion 1 small, finely sliced
coriander a large bunch, leaves only, roughly chopped
cherry tomatoes 250g, halved
red chilli 1, deseeded and finely sliced
cumin powder 1/2 tsp
salt and pepper to season
THE LIME AND CORIANDER DRESSING
lime 2, juiced
coriander 2 tsp, finely chopped
extra virgin olive oil 1 tsp
caster sugar a pinch (try Tate & Lyle available at gourmet stores)
salt and pepper to season
Lower the eggs into boiling water and boil for 6 1/2 minutes, then put into a bowl of cold water to cool. Slice the avocadoes and place in a large bowl with the beans, onion, coriander and tomatoes.
Make the dressing by mixing all the ingredients together.
Put the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Season and serve straightaway.