Tonia Buxton’s feta, avocado and peach salad

Summer on a plate, by TV presenter and celebrity chef Tonia Buxton

Serves 4-6

• 4 tbsp olive oil
• 1 onion, finely chopped
• 300g bulgur wheat
• 1 red chilli
• 150g baby spinach leaves
• 4 spring onions
• 30g fresh coriander
• Zest and juice of 1 lime
• 2 red peppers, deseeded and sliced
• 2 peaches, sliced
• 1 ripe avocado, stoned and cut into chunks
• 100g feta, crumbled
• Lime wedges, to garnish

Heat 1 tbsp oil in a pan and cook the onion until softened but not coloured.

Add the bulgur wheat and pour on 600ml hot water.

Bring to the boil then reduce the heat to a low simmer for 20 minutes.

Remove from the heat and set aside.

Meanwhile place the chilli, spinach, spring onion, coriander stalks and leaves (holding back a handful of leaves to garish) into a food processor with 2 tbsp olive oil and the zest of 1 lime. Blitz to a salsa. (Or finely chop by hand).

Stir into the bulgur wheat.

On a preheated griddle, cook the peppers and peaches for 5-6 minutes until lightly charred and softened.

Arrange the bulgur wheat onto plates and scatter the griddle peach and peppers on top.

Add the avocado and feta.

Drizzle on a little oil and serve garnished with a lime wedge.