Fish 
medium 
4 People
Layers of fresh bocconcini, grilled nectarine and tomato along side grilled fish with a mint dressing.
No Fish option - replacement is chicken tenderloins.
Gluten friendly option - bulgur is replaced with quinoa.
No Fish option - replacement is chicken tenderloins.
Gluten friendly option - bulgur is replaced with quinoa.
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.
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
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
