South American Guacamole with Popped Black Beans

Place a large non-stick frying pan over a high heat.

Drain the black beans (0.5 tin), then add them to the hot pan. Cook for minutes (5), shaking the pan occasionally, until the beans are crisp and begin to pop. Start 5m timer

Peel and destone the avocado (2), then smash in a bowl and squeeze in the juice (1 lime).

Finely chop the tomato (1), peel and finely chop the garlic (1 clove) and red onion (0.5 small), then finely chop the coriander (0.5 bunch). Add all this to the avocado, mix well and season to taste with [salt] and [pepper].

Spread the guacamole over a serving plate and sprinkle over the popped black beans (0.5 tin) and mixed seeds (25 g). Serve with crunchy [vegetable crudites] and [seeded crispbreads] on the side for dipping.