Avocado Bulgur Bowl with Greek-Style Cheese

• Boil the bulgur for 10 - 12 minutes or until done, covered. Stir regularly, then drain and set aside.
• In a salad bowl, combine the tomato with the cucumber, the ground coriander and the 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.