Bulgur-Avocado-Salat

Ingredients

• 200 ml classic vegetable broth
• 100 g bulgur
• 200 g red bell peppers (1 red bell pepper)
• 3 spring onions
• 0.5 bunch mint
• 1 lemon
• 140 g small avocado (1 small avocado)
• 2 tbsp olive oil
• 0.5 tsp liquid honey
• 0.5 tsp ground cumin
• Salt
• Pepper
• 100 g reduced-fat sheep cheese

Instructions

1. 1.

   Bring the vegetable broth to a boil, add the bulgur and simmer covered over low heat for 5 minutes. Turn off the heat and let the bulgur swell for another 5-10 minutes.

2. 2.

   In the meantime, quarter the bell pepper, remove the core, wash and cut into strips.

3. 3.

   Clean, wash and cut the spring onions into fine rings.

4. 4.

   Wash the mint, shake dry, pluck the leaves and cut them into strips. Halve the lemon and squeeze out the juice.

5. 5.

   Halve the avocado, remove the pit. Peel the avocado and dice the flesh.

6. 6.

   Place the diced avocado in a salad bowl and immediately mix with 1 tbsp of lemon juice to prevent browning. Add bulgur, bell pepper, mint and spring onions.

7. 7.

   Whisk the remaining lemon juice, olive oil, honey, cumin, salt and pepper in a small bowl. Pour over the prepared ingredients and mix everything. Season to taste with salt and pepper.

8. 8.

   Divide the salad onto two plates. Crumble the sheep cheese with a fork and sprinkle over it.