Avocado Bulgur Bowl with Feta

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.