Tex-Mex Style Turkey Mince Bulgur Bowl with Coriander and Creamy Avocado

1. Cook the bulgur wheat: place in a saucepan with 600ml boiling water and a pinch of salt. Bring to the boil, then reduce heat, cover and simmer 12–15 mins until tender. Fluff with a fork.

2. Dice the red onion. Dice the tomatoes. Halve, stone and slice the avocado.

3. Fry the turkey mince in a large pan over high heat with a splash of oil 5–6 mins, breaking up with a spoon, until browned. Add the red onion and cook 3 mins more.

4. Add the tex-mex spice blend (or mix of cumin, smoked paprika, garlic powder and chilli). Cook 1 min. Add a splash of water and stir to coat the mince. Season with salt and pepper.

5. Make the dressing: mix lime juice, a drizzle of olive oil, salt and pepper. Toss the diced tomatoes with the dressing and fresh coriander.

6. Serve the bulgur in bowls. Top with the turkey mince, tomato salsa, sliced avocado and a dollop of sour cream. Serve with tortilla chips on the side.