Peel, stone and dice the avocados. Zest and juice the lime and add to the avocados. Mash to a pulp with a fork.
Put the tomatoes in a bowl, cover with boiling water and set aside.
Peel and finely chop the onion. Peel and crush the garlic. Wash, deseed and finely chop the chilli.
Grind the cumin seeds in a pestle and mortar with a little sea salt.
By now the skin should come off the tomatoes easily. Peel them, cut them in half, remove the seeds and dice.
Stir the tomatoes, chilli, onion, garlic and ground cumin seeds into the avocado mash. Add the olive oil and a generous grinding of black pepper and mix thoroughly to combine all the ingredients.
Cover the bowl with cling film and refrigerate for 30 minutes to allow the flavour to develop fully.
Recipe Notes
Simple to make and great for lunch or a snack. Find more lunch ideas in our special Ideas features.