Katrina Meynink's avocado and burghul salad

I love how adaptable, portable and agreeable this salad is. It's a workhorse and can become your lunch at work the next day.

INGREDIENTS

• 1 cup burghul
• 1 cup chicken stock (or vegetable stock)
• 1 cos lettuce, leaves separated
• 1 avocado, sliced
• 1 fresh jalapeno chilli, finely sliced
• 1-2 spring onions, finely sliced
• ½ cup chopped smoked almonds
• juice of 1 lemon
• olive oil

Dressing

• ½ cup sour cream
• ¾ cup buttermilk
• 1 tbsp nutritional yeast flakes
• 3 tbsp finely chopped dill
• 3 tbsp finely chopped mint
• copious amounts of salt and pepper

METHOD

Add the stock to a saucepan and bring to the boil. Once it has hit a rolling boil, add the burghul, turn off the heat, cover with a lid and set aside for 15 minutes. Season with salt and pepper. Fluff with a fork and allow to cool.

While the burghul is cooking, add all the dressing ingredients to a small bowl and using a fork, whisk to combine. Taste and generously season with salt and pepper.

Place the lettuce leaves across the base of a large platter. Drizzle over some of the dressing, spoon over the grains, followed by a little more dressing. Season with salt and pepper then top with the avocado. Drizzle over a little more dressing then scatter withjalapeno, spring onion and almonds. Squeeze over the lemon juice, drizzle with olive oil, season again with salt and serve.

Serves 4

This recipe is from episode five of Good Food Kitchen season 2, screening on 9Now.