This salad is inspired by a wonderful lunch at a garden restaurant in Marrakech (La Famille). After gorging myself on tagine after tagine, this was precisely what I was craving – and it travels well too – the perfect light lunch on a sunny spring day and one which I've already made repeatedly since coming home (occasionally adding fresh mint and toasted hazelnuts).
400ml boiling water
1tsp vegetable stock (Marigold Swiss Bouillon)
100g fine bulghur
1//2 lemon, zested and juiced
2tbsp good olive oil
1/2 cantaloupe melon
1tsp Rooted House Blend
Bring the water to the boil, stir in the vegetable stock and then add the fine bulghur. Cook, covered, for 15 minutes. Take off the lid to allow the residual steam to escape. Fluff with a fork and season with salt.
Meanwhile, combine the lemon zest, juice and olive oil in a mixing bowl. Cut the avocados and melon into bite-sized chunks and toss them in the lemon dressing. Stir in the cooked bulghur and garnish with a generous shake of House Blend.