2 x large avocados (or 3 small)
3/4 cup cooked black rice
Juice of one lime
2 teaspoons Harissa spice
Freshly ground black pepper
1 bunch of baby spinach leaves, washed and drained
Extra virgin olive oil to drizzle
De-stone and dice the avocados. Toss into a bowl with the black rice. Add the lime juice, harissa spice and freshly ground black pepper. Gently fold together and taste to get the spice balance just right for you. Serve on a bed of baby spinach leaves finished with a drizzle of extra virgin olive oil.
