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Ingredients

For the bulgur base

For the avocado topping

For the beetroot topping

Method

  • STEP 1

    Tip the onion and bulgur mix into a pan, pour over 600ml water and stir in the thyme and bouillon. Cook, covered, over a low heat for 15 mins, then leave to stand for 10 mins. All the liquid should now be absorbed. When cool, remove the thyme and divide the bulgur between four bowls or plastic containers.

  • STEP 2

    For the avocado topping, toss all the ingredients together except for the rocket. Pile onto two portions of the bulgur and top with the rocket.

  • STEP 3

    For the beetroot topping, first pile the chickpeas on top, then toss the beetroot with the tomato, mint, cumin, a good pinch of cinnamon, the oil and vinegar. Toss well, add the orange, then pile onto the remaining portions of bulghur, scatter with the pine nuts and sprinkle with extra cinnamon. Chill in the fridge until needed.

RECIPE TIPS

NUTRITION FOR THE BEETROOT TOPPING
The nutritional figures per serving for the beetroot topping are: 462 kcals, 18g fat, 2g saturates, 54g carbohydrates, 20g sugars, 13g fibre, 15g protein, 0.3g salt.

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Recipe from Good Food magazine, June 2018

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