Although high in fat, nuts and seeds are extremely nutritious, and just a handful gives a satisfying crunch to this pilaf.

You will need:

Lamb Brand Bulgur Wheat 300g

Lamb Brand Raw Unsalted Cashew Nuts 25g

Lamb Brand Pumpkin Seeds 25g

Lamb Brand Sesame Seeds 1 tbsp

Vegetable Stock 800ml

Onions 150g, thinly slices

Fresh Mint 2 tbsp, chopped 

Dessert Apple 1

To garnish: sprigs of fresh mint

All you have to do is:

1. Sauté the onions in 2 tablespoons of the stock over a medium-high heat for 2-3 minutes, stirring occasionally, until the onions have softened and the liquid evaporated. Heat the grill to high.

2. Stir the bulgur wheat and the remaining stock into the pan and bring to the boil. Then cover and simmer gently over a low heat, stirring occasionally, for 12-15 minutes until the bulgur is tender and the liquid has been absorbed.

3. Meanwhile, toast the cashew nuts under the grill for 30 seconds, or until they are golden. 

4. Place the pumpkin and sesame seeds in a small frying pan and dry-fry them for 3-5 seconds over a high heat shaking the pan until the seeds begin to pop. 

5. Stir all the nuts and seeds into the bulgur wheat.

6. Add the chopped apple and stir in the mint and adjust the seasoning to taste. 

7. Serve hot or at room temperature, garnished with sprigs of mint.