Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large saucepan over medium heat. Once hot, add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion has softened and is starting to colour, 5-6 mins.

In the meantime, trim the green beans.Pick the mint leaves from their stalks and roughly chop (discard the stalks).Peel the orange and cut in half. Slice widthways into 1cm wide half-moons.Crumble the feta. Chop each beetroot into 6 segments. Fill a saucepan with water and bring to the boil (for the beans later on).

Once the onions have caramelised, stir in the cumin and cook for 1 minute. Pour the water for the bulgur (see ingredients for amount) into the pan and bring to the boil. Once boiling, stir in the bulgar wheat, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, once the water is boiling, add the beans and a 0.5 tsp of salt. Boil until just tender, 3-4 mins. Once cooked, drain in a sieve and run under cold water to cool. Set to one side.

While the beans are cooking, pop the honey, mustard and red wine vinegar into a large salad bowl. Mix to combine then add the olive oil for the dressing (see ingredients for amount), season with salt and pepper.

Once everything is ready, fluff the bulgur wheat up with a fork and stir in half the mint. Taste and season with salt and pepper if necessary. Pop the beetroot, orange, green beans, and peashoots into the salad bowl and toss to coat in the dressing. Divide the bulgar between your bowls and pop the beetroot salad on top. Sprinkle over the the crumbled feta and flaked almonds. ENJOY!