Avocado Bulgur Bowl with Greek-style cheese

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 frying 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, 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 lettuce, then add both to a salad bowl. Cut the lemon into wedges and crumble the Greek-style cheese.

Add the bulgur and lentils to the salad bowl, along with half each of the avocado and the Greek-style cheese. Add the extra virgin olive oil and the rest of the balsamic vinegar, then mix well to combine. Season to taste with salt and pepper.