Avocado Bulgur Bowl with Feta
with caramelised onion, lemon & almonds
Unlike other lentil varieties, green lentils retain their shape better when cooking and keep a bit of bite rather than becoming mushy.
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
30 g
Green lentils
35 g
Bulgur
(Contains: Tarwe May be present: Soja)
½ piece
Red onion
10 g
Shaved almonds
(Contains: Amandelnoten May be present: Pinda's, Noten, Sesamzaad)
1 piece
Tomato
1 piece
Little gem
¼ piece
Lemon
50 g
Feta
(Contains: Melk (inclusief lactose))
½ sachet(s)
Middle Eastern spice mix
½ piece
Avocado
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 lentils and the bulgur. Boil the lentils for 20 minutes, then add the bulgur and cook for 10 more minutes. Drain if necessary 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 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 feta.
Add the bulgur and lentils to the salad bowl, along with half each of the avocado and the feta. 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.
Serve the salad on plates. Top with the onion, along with the rest of the avocado and feta. Garnish with the toasted almonds and serve with the lemon wedges.
Did you know... thanks to the lentils, bulgur, avocado and vegetables, this recipe provides more than half of the RDA of fibre. Fibre helps you feel more satiated and is good for gut health, which boosts immunity and helps you feel energised.
