Avocado Bulgur Bowl with Greek-Style Cheese
with fresh herbs, shaved almonds & dried cranberries
Did you know that bulgur is made of wheat grains? This makes it a whole-grain product, full of fibre, iron and B-vitamins.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Onion
1 piece
Tomato
½ piece
[Persian] cucumber
75 g
Bulgur
(Contains Wheat May be present Soy)
½ teaspoon
Ground coriander
10 g
Fresh flat leaf parsley & mint
(May be present Celery)
10 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
¼ piece
Avocado
25 g
Greek-style cheese
(Contains Milk)
10 g
Dried cranberries
(May be present Sesame, Peanuts, Tree nuts)
¼ piece
Red chili pepper
½ piece
Bell pepper
Not included in your delivery
175 milliliters
Low sodium vegetable stock
¼ tablespoon
Olive oil
½ tablespoon
White wine vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock in a pot or saucepan. In the meantime, slice the onion into thin rings. Dice the cucumber, bell pepper and tomato. Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
Boil the bulgur for 10 - 12 minutes, covered, until done. Stir regularly, then drain when finished and set aside. Meanwhile, in a salad bowl combine the tomato and cucumber with the ground coriander and white wine vinegar. Drizzle with extra virgin olive oil as preferred, then season to taste with salt and pepper.
Heat a clean frying pan over medium-high heat and toast the shaved almonds until golden-brown, then remove from the pan and set aside. Fry the onion and bell pepper in the same pan for 3 - 4 minutes, adding a generous pinch of salt. Stir regularly so as to prevent them from burning. Add the olive oil, then reduce the heat allow to caramelise for 6 - 8 minutes.
In the meantime, tear the mint leaves from the stems and chop into thin ribbons. Roughly chop the parsley and crumble the Greek-style cheese. Halve and pit the avocado, then remove the skin and slice the flesh.
Transfer the bulgur, fried vegetables and two thirds of the fresh herbs to the salad bowl and mix well to combine. Season to taste with salt and pepper.
Did you know... this recipe is low in saturated fat and rich in unsaturated plant-based fats, thanks to the avocado and olive oil. These ingredients are not only delicious, but they also help lower cholesterol and benefit cardiovascular health overall.
Serve the salad on plates and top with the avocado. Garnish with the shaved almonds, Greek-style cheese, dried cranberries and red chili pepper. Finish with the rest of the fresh herbs and then drizzle over some extra virgin olive oil as preferred.