Tomato Bulgur with Almond Avocado

Ingredients

• 120 g bulgur (or couscous)
• Salt
• 125 g arugula
• 250 g Cherry Tomatoes
• 200 g avocado (1 avocado)
• ground pepper
• 20 g chopped almonds
• 3 tbsp white wine vinegar
• 6 tbsp vegetable broth
• 1 tsp Honey
• 1 tbsp Olive Oil

Instructions

1. 1.

   Cook bulgur according to package instructions in boiling salted water over medium heat for 10 minutes. Meanwhile, clean, rinse, dry, and roughly chop arugula; wash and quarter tomatoes.

2. 2.

   Halve the avocado, remove the pit, and season the cut surfaces with salt and pepper. Place almonds on a plate. Press each avocado half onto the almond layer with the cut side down.

3. 3.

   Heat a grill pan. Place avocado halves cut side down and cook over low heat for 2–3 minutes.

4. 4.

   Whisk vinegar, vegetable broth, honey, and olive oil together; season with salt and pepper to make the dressing.

5. 5.

   Fluff bulgur with a fork and transfer to a bowl. Add tomatoes and arugula, pour dressing over, mix well, and season with salt and pepper. Serve bulgur-tomato salad topped with grilled avocado halves.