Bulgar-Wheat Pilaf With Goats’ Cheese, Beetroot And Nuts Recipe

Ingredients

• 1/2 Tbsp avocado oil
• 1 onion, peeled and finely chopped
• 1 tsp cardamom pods, bruised
• 1 tsp coriander seeds, lightly crushed
• 100g bulgar wheat, soaked in cold water for 15 minutes
• 1 litre vegetable stock
• Drizzle of extra- virgin olive oil
• Good squeeze of lemon juice
• Large handful of flat-leaf parsley, finely chopped
• 500g cooked beetroot wedges
• 150g soft goats’ cheese, thickly sliced
• 75g roasted mixed nuts, chopped
• 1 to 2 Tbsp pomegranate molasses