Ingredients:
- ¾ cup coarse bulgur
- ½ teaspoon salt
- 2 nectarines – white or yellow
- ½ red onion, peeled
- 15 mint leaves
- ¼ bunch cilantro or parsley
- ¼ fresh chili (optional)
- ¼ cup wasabi peas or sliced almonds
- 3 tablespoons olive oil
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Instructions:
- Cook the bulgur in plenty of salted water until tender, about 10 minutes. Drain thoroughly.
- Dice the nectarines into 1 cm cubes and the red onion into smaller pieces.
- Finely chop the herbs and chili. Roughly chop the wasabi peas.
- If using sliced almonds, toast them in a dry skillet until lightly golden.
- Combine all ingredients and serve at room temperature.