250 g Bulgur (cracked wheat, in health food stores) place in a bowl, 375 ml vegetable broth heat up, pour over the bulgur, cover, set aside until all the liquid is absorbed.
1/2 cucumber peeled, cut in half, seeded and cut into cubes.
1/2 red bell pepper cut into small cubes, 1/2 yellow bell pepper cut into small cubes, 1/2 green bell pepper cut into small cubes, 2 ripe avocados cut in half, remove pit, peel the fruit carefully, cut some of it into wedges (decoration) and the remains into cubes. Sprinkle some lemon juice over it to avoid discolouring.
6 sprigs fresh mint save some of the sprigs for decoration, the remaining mint tear into small pieces.
Dressing:
150 ml orange juice, fresh squeezed, place in a bowl, add
100 ml Argan Oil
100 ml Fig Vinegar
1 dash cumin
1 clove garlic chopped
1 dash salt and pepper mix the dressing ingredients together, until well blended.
In a large bowl combine bulgur, vegetables, diced avocado, torn mint leaves and dressig. Mix well.
Arrange avocado wedges fan-like on plates, spoon bulgur salad onto the middle of the plate, and garnish with mint leaves.
serves 4
