Fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl and pour in 150ml boiling water. Cover with a plate and set aside for 10-15 mins. The bulgar will soak up the water and become tender.

Fill a small pan with water and bring to the boil. Carefully add the whole eggs. Simmer for 7 mins (8 for firmer yolks) then lift out and plunge into a bowl of cold water. Let them cool for a few mins.

Pop the baby leaf spinach into a large heatproof bowl. Pour over 1 ltr hot water from the kettle and push the leaves down so they are submerged. Set aside for 2-3 mins to wilt, then drain and leave to cool. Squeeze out as much liquid as possible, finely chop the spinach. Pop it back in the bowl.

Trim the roots and any ragged ends off the spring onions. Finely slice them and add them to the spinach. Crumble in the feta. Peel and grate in the garlic. Zest in the lemon and stir in 1 tbsp olive oil.

Pour 1 tbsp olive oil into a small bowl. Squeeze in the juice from the lemon and add a pinch of salt and pepper. Stir to make a dressing.

Halve the avocado and scoop out the stone. Peel off the skin and chop the avocado into chunks. Peel and halve the soft boiled eggs.

Drain the bulgar if needed, then tip it into the bowl with the spinach and fold together. Divide the bulgar salad between 2 warm plates. Top with the avocado and egg halves. Drizzle over the lemony dressing and serve.