Salad

Chop the onion. Heat a drizzle of olive oil in a deep frying pan and fry the onion for 2 minutes over low heat. Stir in the bulgur and toast the grains for 1 minute over medium heat, then pour in the stock and bring to the boil. Allow the bulgur to cook for 10 - 12 minutes over low heat, stirring occasionally. Mix half of the Mexican-style spice mix*  through the bulgur.

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

Juice 1/4 orange per person. In a bowl, combine the orange juice, red wine vinegar and extra virgin olive oil. Season with salt and pepper to taste. Chop the fresh herbs.  

Heat a clean frying pan over high heat. Toast the pistachios until golden-brown, then remove from the pan, roughly chop and set aside. In the meantime, drain the corn. Heat a drizzle of olive oil in the same frying 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. Add the corn, the beetroot and half of the coriander to a large bowl and combine with half of the dressing. Add the mayonnaise and the rest of the Mexican-style spice mix to the bowl with the left over dressing and combine. 

Did you know... avocado is rich in unsaturated fat, which is good for cholesterol levels and overall cardiovascular health.