Exotic bulgur bowl with chickpeas

• Prepare the stock in a pot or saucepan. Add the bulgur and the turmeric, then bring to a boil and cook for 10 minutes until done.
• Drain and drizzle with extra virgin olive oil as preferred. Season with pepper, then set aside.
• Halve and pit the avocado, then remove the skin. Peel the mango.
• Finely dice the avocado, mango and cucumber. Deseed and finely chop the jalapeño.*

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

• Transfer the mango, cucumber, avocado to a salad bowl, along with some jalapeño as preferred.
• Quarter the lime and squeeze a quarter per person into the bowl. Season with salt and pepper, then toss well to combine.
• Transfer the yogurt dressing and half of the fresh herbs to a tall container. Add the water (see pantry for amount).
• Use an immersion blender to process until smooth. Season with salt and pepper.