mer the Bulgur in 200ml of boiling water with a tea spoon of salt until all absorbed – usually takes 10 to 15 minutes At the same time, bake the pistachios on a tray in a preheated oven at 200 C for 6 minutes – then let slightly cool
Stir the pistachios, avocado, spring onion, cheese and chopped coriander into the bulgur. Add in the olive oil and lime juice. Season with salt and ground black pepper to taste.
Can be served slightly warm or cold. Natural yoghurt can also be added if you like it.
As with all salad recipes the beauty is that you can chop and change ingredients to fit your tastes (or what you have in your fridge)!
Top tip: This is a great one to prepare in bulk and use for lunches during the working week.