Charred Spring Onion Guacamole with Toasted Cumin

⏱ 20 min · Serves 4

A smoky twist on the classic: blistered spring onions and freshly toasted cumin seeds give this chunky avocado dip a deep, savoury backbone, while lime and coriander keep it bright. Ready in 20 minutes with nothing more than a hot pan and a fork.

Per serving: 280 kcal · 4.0g protein · 13.0g carbs · 25.0g fat

Ingredients

• 6 spring onions, trimmed
• 1 tsp cumin seeds
• 3 ripe avocados (about 500g flesh)
• 1-2 limes, juiced (about 3 tbsp)
• 1 green chilli (jalapeño or serrano), finely chopped
• 1 small garlic clove, grated
• 1 large ripe tomato, deseeded and diced
• 15g fresh coriander, leaves and tender stems chopped
• 3/4 tsp fine sea salt, plus more to taste
• 1 tbsp olive oil
• Tortilla chips or warm corn tortillas, to serve

Method

1. Heat a dry heavy frying pan or griddle over high heat. Rub the spring onions with the olive oil and lay them in the pan. Cook 4-5 minutes, turning, until blackened in patches and soft. Set aside to cool slightly, then chop finely.
2. Turn the heat to medium, add the cumin seeds to the same dry pan and toast for 45-60 seconds until fragrant and a shade darker. Tip onto a board and crush roughly with the flat of a knife or a pestle.
3. Halve and stone the avocados, scoop the flesh into a bowl and mash with a fork, leaving it chunky.
4. Add the lime juice, chilli, grated garlic, salt and most of the crushed cumin. Fold together.
5. Stir through the charred spring onions, diced tomato and coriander, keeping a little of each back for the top.
6. Taste and adjust with more lime juice and salt "guacamole needs more than you think. Spoon into a bowl, scatter the reserved onion, tomato, coriander and cumin over the top and serve immediately with tortilla chips.