Candy Cane Beetroot Bowl with Avocado & Greek-Style Cheese

• Chop the onion.
• Heat a light drizzle of olive oil in a pot or saucepan over low heat and fry the onion for 2 minutes.
• Stir in the bulgur and toast the grains for 1 minute, then pour in the stock and bring to the boil.
• Cook for 10 - 12 minutes over low heat, stirring occasionally.

• Meanwhile, juice a quarter orange per person into a bowl.
• Add the red wine vinegar and the extra virgin olive oil, then mix well to combine. Season to taste with salt and pepper.
• When the bulgur is done, stir in half of the Mexican-style spices* and set aside until serving, covered.

*Take care, this ingredient is spicy! Use as preferred.

• Heat a clean frying pan over high heat and toast the pistachios until golden-brown.
• Remove from the pan, then roughly chop and set aside. 
• In the meantime, drain the corn and roughly chop the coriander.
• Heat a drizzle of olive oil in the same pan over medium-high heat and fry the corn for 4 - 5 minutes.

• Halve and pit the avocado, then remove the skin and slice the flesh.
• Transfer the corn, the beetroot and half of the coriander to a large bowl. Add half of the dressing and toss well to combine. 
• To the rest of the dressing, add the mayonnaise and the rest of the Mexican-style spices. Mix well.