Step: 1/8

Bring the vegetable stock to the boil in a pan, add the bulgur wheat, cover and simmer gently for 5 minutes. Turn off the heat and stand for 5-10 minutes.

Step: 2/8

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

Step: 3/8

Wash and deseed the peppers and cut into strips.

Step: 4/8

Cut the lemon in half and squeeze the juice. Wash the mint, shake dry and cut the leaves into strips.

Step: 5/8

Halve the avocado and remove the stone. Scoop out the flesh and dice.

Step: 6/8

Put the avocado into a salad bowl and mix immediately with 1 tbsp lemon juice to prevent browning. Add the peppers, mint, bulgur and spring onions.

Step: 7/8

In a small bowl, mix together the olive oil, honey, cumin, the remaining lemon juice, salt and pepper. Pour over the salad and toss together. Season with salt and pepper.

Step: 8/8

Divide the salad between 2 plates and sprinkle with crumbled feta cheese.