Avocado salad with oven-baked hoisin-marinated Tulip Quick Bites

• 20 min
• 2 people

Ingredients

• 125 g Tulip Quick Bites
• 2 tbsp hoisin sauce
• 1 tbsp sesame seeds
• 2 ripe avocados
• 1 ripe tomato
• 4 tbsp cooked black beans
• 1 lemon
• 2 tsp ground cumin
• 3 cloves garlic
• 5 sprigs broadleaf parsley
• Salt
• Freshly ground pepper

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Instructions

1. Drain the Tulip Quick Bites and toss with hoisin sauce. Sprinkle with sesame seeds and bake in a preheated oven for 10 minutes at 180°C / 350°F.
2. Coarsely chop the tomatoes and mince the garlic and parsley.
3. Split the avocados, pit them and scrape out the pulp with a spoon.
4. Coarsely mash the avocados with a whisk and stir together with the tomato, beans, lemon juice, cumin, garlic and parsley. Season with salt and freshly ground pepper.
5. Place on a platter or in a bowl and top with the hot Tulip Quick Bites. Serve right away.