Name: Cricket topped guacamole
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 3 ripe avocados -; 1 red chilli , finely sliced -; ½ small pack coriander , leaves and stalks chopped -; 1 lime , juice and zest -; 1 small red onion , very finely sliced in rings -; 50ml vegetable oil -; 2 tsp cumin seeds -; ½ tsp smoked paprika -; 2 tbsp crickets -; salted tortilla chips (optional) -

Ingredients for - Cricket topped guacamole

1. 3 ripe avocados

2. 1 red chilli , finely sliced

3. ½ small pack coriander , leaves and stalks chopped

4. 1 lime , juice and zest

5. 1 small red onion , very finely sliced in rings

6. 50ml vegetable oil

7. 2 tsp cumin seeds

8. ½ tsp smoked paprika

9. 2 tbsp crickets

10. salted tortilla chips (optional)

How to cook deliciously - Cricket topped guacamole

1 . Stage

Mash the avocado in a bowl then stir in the chilli, coriander, lime zest and juice then season with salt and pepper. Keep in the fridge until ready to use.

2 . Stage

In a non-stick frying pan heat the oil then add the onion, sizzle for about 5 mins or until deep golden and crispy. Add the cumin seeds, smoked paprika and crickets for the last few seconds, just to warm them through, then pour the mixture onto a plate lined with lot of kitchen paper. Season well with salt.

3 . Stage

Pile the crispy cricket and onion mixture on top of the guacamole and have plenty of tortilla chips ready for dipping. For a neater finish shape the guacamole in a large chefs ring. Also great as a funky side to a meat or vegetable chilli con carne.