1. Place bulgur in a saucepan with plenty of water. Bring to the boil and simmer for 15-20 minutes. Drain and rinse under cold water.

2. Finely chop half the mint leaves. Whisk together with 1 1/2 tbsp balsamic vinegar and 3 tbsp olive oil. Season to taste with salt and pepper.

3. Pick remaining mint leaves. Slice snow peas. Slice tomatoes and nectarines into rounds. Tear bocconcini into pieces.

4. Heat a griddle pan over high heat. Coat nectarine slices in 1/2 tbsp oil. Grill for 1 minute on each side, or until charred. Set aside with salad.

5. Reduce heat to medium-high. Coat fish with 1 tbsp oil season with salt and pepper and grill for 3-4 minutes on each side, or until cooked through.

6. Layer the salad components with nectarines and bulgur. Drizzle over dressing. Serve alongside grilled fish.

Notes:
No Fish option - replacement is chicken tenderloins.

Increase cooking time to 10 minutes, or until cooked through.

Gluten friendly option - bulgur is replaced with quinoa.

bulgur 1 packet (150g)

Mint 2/3 bunch

snow peas 1/2 punnet (125g)
Tomatoes 2
nectarines 2
Bocconcini 1/2 tub

White fish fillets 2 packets

From your pantry:
oil (for cooking + olive), salt, pepper, balsamic vinegar