25 minute dinners

Loaded avocados with burghul

SERVES 4 PREP AND COOK TIME 15 MINUTES (+ STANDING TIME)

½ cup (80g) coarse burghul
2 large (640g) avocados, halved
3 spring onions, chopped coarsely
½ cup small basil leaves
220g bocconcini, torn
125g heirloom cherry tomatoes, halved

LEMONY DRESSING

¼ cup (60ml) extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, crushed

1 Place burghul in a medium bowl; cover with boiling water and stand for 10 minutes or until grains are swollen and tender. Drain well.

2 LEMONY DRESSING Place ingredients in a screw-top jar; shake well to combine. Season to taste.

3 Remove the stones from the avocado. Using a dessertspoon, scoop large chunks from the flesh of the avocado skin, reserving the avocado shells.

Combine burghul, scooped