Cook the bulgur in boiling salted water according to the pack instructions.
Wash the tomatoes and cut into quarters. Wash the rocket, shake dry and roughly chop.
Halve the avocado and remove the stone. Season the cut surfaces with salt and pepper.
Place the chopped almonds on a plate and press the avocado halves, cut side down, onto the nuts to coat.
Cook the avocado halves, cut side down, in a griddle pan over a low heat for 2-3 minutes.
Mix together the stock, vinegar, honey and oil, and season with salt and pepper.
Mix the bulgur with the tomatoes, rocket and dressing, and season with salt and pepper. Serve the bulgur salad with the grilled avocado halves.