Spicy British Tomato, Chickpea and Avocado Salad

Ingredients

• 100g bulgur wheat
• 2tsp vegetable stock powder (or ½ vegetable stock cube)
• 400g can chickpeas, rinsed and drained
• 200g British cherry or baby plum tomatoes, halved
• 2 ripe avocados, peeled, pitted and sliced
• 1 yellow pepper, deseeded and sliced
• 80g bag spinach, rocket and watercress salad
• 1tsp cumin seeds
• 2tbsp mixed seeds
• 3tbsp olive oil
• 2tbsp lemon juice
• 1tsp Dijon mustard
• Pinch of salt, pepper and sugar

Method

1. Cook the bulgur wheat according to pack instructions, flavouring the cooking water with the vegetable stock powder or cube.
2. Meanwhile, mix together the chickpeas, tomatoes, avocados and pepper. Rinse the cooked bulgur wheat with cold water and drain well. Add to the tomato mixture and season.
3. Share the salad leaves between 4 serving plates and top with the tomato mixture. Toast the cumin seeds and mixed seeds in a dry frying pan until lightly browned. Sprinkle over the salads.
4. For the dressing, mix together the olive oil, lemon juice and mustard. Season with a pinch of salt, pepper and sugar. Sprinkle over the salads and serve.

Cook’s tip: Use couscous or quinoa instead of bulgur wheat if you prefer. For extra colour why not add a few British yellow or orange cherry tomatoes to liven up the plate.