Bulgur with avocado, cucumber and pistachios

Step 1

Bring 160 ml water per person with 1/4 vegetable stock cube to the boil in a pan with a lid for the bulgur. Add the bulgur to the boiling stock and cook, covered, for 15 - 17 minutes until tender and dry. Stir well regularly. Drain if necessary and leave to steam without a lid. Meanwhile, cut the red onion into thin rings and the cucumber into small cubes.

Step 2

Coarsely chop the pistachios.

Step 3

In a salad bowl, mix the cucumber, 2/3 of the fresh herbs, the white wine vinegar, the extra virgin olive oil. Season with plenty of salt and pepper.

Step 4

Heat a frying pan, without oil, over medium heat. Fry the onion with a generous pinch of salt for 3-4 minutes. Stir regularly so that the onion does not burn. Then add the olive oil, reduce the heat and caramelize the red onion in 6 - 8 minutes.

Step 5

Halve the avocado, remove the pit and peel and cut the flesh into cubes. Crumble the feta. Add the bulgur, red onion and the rest of the fresh herbs to the salad bowl and toss well. Season with salt and pepper.

Step 6

Divide the salad over the plates. Garnish with the avocado, pistachios, feta, the other herbs, dried cranberries and drizzle with extra virgin olive oil to taste.