Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Toss
Nectarines (285 g)
with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Olive Oil (5 mL)
.
Step 3
Place on a baking sheet and roast for about 7 minutes.
Step 4
Flip, then bake for about 7 to 8 minutes more or until fruit is lightly browned.
Step 5
While fruit cooks, heat a medium sized saucepan over medium or medium-low heat. Add
Olive Oil (15 mL)
.
Step 6
When oil is hot, add
Onions (150 g)
,
Fennel Bulbs (30 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Cook for 3 to 5 minutes.
Step 7
Add
Bulgur Wheat (140 g)
and cook for 1 minute more.
Step 8
Add
Vegetable Stock (480 mL)
and turn the heat to high and bring to a boil. Reduce to a simmer and cook for about 7 to 8 minutes, or until bulgur is cooked.
Step 9
Add fruit and juice from
Lemon (1)
to the bulgur mixture. Taste and adjust seasoning with
Saffron Threads (1 pinch)
,
Fresh Ginger (1 pinch)
, and
Cayenne Pepper (1 pinch)
.
Step 10
Cool for about 10 minutes, then serve topped with
Almonds (75 g)
.
