Avocado Bulgur Bowl with Greek-Style Cheese
with caramelised onion, lemon & almonds
Although used culinarily as a vegetable, the avocado is actually a fruit! In fact, botanically-speaking, it's a large, single-seeded berry.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
35 g
Bulgur
(Contains: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver, May contain traces of allergens, Tarwe, Gluten)
½ piece
Red onion
10 g
Shaved almonds
(Contains: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet, May contain traces of allergens, Amandelnoten, Noten)
1.5 piece
Tomato
1 piece
Little gem
¼ piece
Lemon
½ sachet(s)
Middle Eastern spice mix
½ piece
Avocado
50 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
¼ pack
Lentils
(Contains: Gluten, May contain traces of allergens)
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Sugar
1 tablespoon
Balsamic vinegar
¼ tablespoon
Extra virgin olive oil
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Weigh the bulgur and boil for 8 minutes.
- Drain the lentils, then transfer to the bulgur and cook for 2 more minutes.
- Drain and set aside.
- Heat a clean frying pan over medium-high heat and toast the almonds until golden-brown, then remove from the pan and set aside.
- In the meantime, slice the onion into thin half rings.
- Melt a knob of butter in the same pan over medium-high heat and fry the onion for 5 minutes.
- Add the Middle Eastern spices, the sugar and half of the balsamic vinegar, then mix well and fry for 2 - 3 more minutes.
- Meanwhile, halve and pit the avocado, then remove the skin and slice the flesh.
- Dice the tomato and finely chop the little gem.
- Transfer both to a salad bowl.
- Cut the lemon into wedges and crumble the cheese.
- Transfer the bulgur and the lentils to the salad bowl, along with half each of the avocado and the cheese.
- Add the extra virgin olive oil and the rest of the balsamic vinegar, then toss well to combine.
- Season to taste with salt and pepper.
- Serve the salad on plates.
- Top with the onion, along with the rest of the avocado and the cheese.
- Garnish with the toasted almonds and serve with the lemon wedges.
