Avocado Bulgur Bowl with Greek-Style Cheese

Boil the bulgur for 10 - 12 minutes, or until done, covered. 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. Drizzle lightly with 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.