for 4 person

Bulgur wheat

1 tbsp	olive oil
1	onion, finely chopped
200 g	bulgur
4 dl	vegetable bouillon

Dressing

1	nectarine, cut into pieces
3 tbsp	vinegar
3 tbsp	olive oil
¼ tsp	salt
a little	pepper

Beans and nectarines

300 g	beans, cut into pieces approx. 2 cm long
	salted water, boiling
2	nectarines, cut into wedges

To serve

2 tbsp	walnuts, coarsely chopped
½ bunch	Thai basil, roughly chopped

How it's done

Bulgur wheat

Heat the oil in a pan, sauté the onion. Add the bulgur wheat, sauté for approx. 2 mins. while stirring. Pour in the stock, cover and simmer for approx. 15 mins. Remove the pan from the heat, allow to absorb for approx. 5 mins.

Dressing

Purée the nectarine with the rest of the ingredients.

Beans and nectarines

Cook the beans in salted water for approx. 6 mins. until just soft, drain, rinse with cold water, drain again. Combine the beans, bulgur wheat and nectarines with the dressing.

To serve

Dry-roast the nuts in a frying pan for approx. 5 mins. until light brown, then remove. Scatter over the salad with the basil.

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