Spinach, feta, cashew nut and bulgar wheat pilau

Instructions

1 Heat oil in a large saucepan over a medium heat. Add onion and gently fry for 3-4 minutes. Pour in cumin seeds and stir around the pan to release the flavour. Add cashew nuts and fry for 2 minutes until starting to brown. Pour in bulgar wheat, ground coriander and chilli flakes and stir for 2-3 minutes until bulgar starts to toast.

2 Reduce heat, pour in stock and simmer for 4-5 minutes, stirring occasionally, making sure bulgar doesn't stick.

3 Once all stock is absorbed and bulgar is soft and fluffy, remove pan from heat and stir in spinach. Season to taste. Add feta and lightly combine. Serve with a dollop of plain yoghurt.