Preparation
Step: 1/7

Cook the bulgur in boiling salted water according to the pack instructions.

Step: 2/7

Wash the tomatoes and cut into quarters. Wash the rocket, shake dry and roughly chop.

Step: 3/7

Halve the avocado and remove the stone. Season the cut surfaces with salt and pepper.

Step: 4/7

Place the chopped almonds on a plate and press the avocado halves, cut side down, onto the nuts to coat.

Step: 5/7

Cook the avocado halves, cut side down, in a griddle pan over a low heat for 2-3 minutes.

Step: 6/7

Mix together the stock, vinegar, honey and oil, and season with salt and pepper.

Step: 7/7

Mix the bulgur with the tomatoes, rocket and dressing, and season with salt and pepper. Serve the bulgur salad with the grilled avocado halves.