This is another excellent way of using up leftover chicken, with the black beans making it seem very intended and exotic, and the avocado adding a creamy, rich texture to the whole.

Particularly if you add some prosciutto, this really is a meal in itself.

Recipe for cuminy salad of avocado, black beans – and leftover cooked chicken

Serves 2 – lunch in itself

Ingredients

• 1 x 400g/14 oz tin black beans
• 1 large beefsteak tomato – about 200g/7 oz
• 1 avocado
• 2 spring onions
• 100g/4 oz cooked chicken
• 60g/2 oz salad leaves
• Juice and zest of a lime
• ½ tsp – or more if you like the taste – cumin seeds
• 4 tbsps/¼ cup/60 ml olive oil
• 1 clove garlic, peeled and crushed with 1 tsp smoked salt
• Freshly ground black pepper, or Urfa pepper if you have it
• A few slices of prosciutto (optional)

Method

1. Dry fry the cumin seeds, crush in a pestle and mortar if you have the time.
2. Make a dressing with the oil, lime zest and juice, pepper and the salted garlic. Add the still warm cumin seeds.
3. Drain and rinse the beans.
4. Empty the salad leaves into a medium-sized salad bowl.
5. Core the tomato and cut roughly into chunks, add to the bowl.
6. Cut the chicken, add to the bowl.
7. At the last moment (do this too far ahead and it will start to go brown), peel and stone the avocado, cut into chunks, add to the bowl.
8. Top with rolled up prosciutto, if using. Serve.