- 2 red onions
- 75g bulgar wheat
- 1 garlic clove
- 2 tbsp balsamic vinegar
- 2 nectarines
- 50g pea shoots
- 100g sheep's cheese
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml boiling water
- 1.
Preheat your oven to 200C/Fan 180C/Gas mark 6. Peel the red onions and slice each into 6-8 wedges. Scatter them onto a roasting tin. Pour over 1 tbsp oil and sprinkle on a little salt and pepper. Toss to combine, then side into the oven and roast for 20-25 mins, till tender and caramelised.
- 2.
Tip the bulgar wheat into a sturdy bowl. Pour over 150ml boiling water. Cover the bowl with a large plate and set aside for 15 mins to soak.
- 3.
Peel the garlic clove and crush or finely chop. Pour 1 tbsb balsamic vinegar into a bowl. Whisk into a dressing with the chopped garlic, 1 tbsp oil and a pinch of salt and pepper.
- 4.
Halve the nectarines and scoop out the stones. Slice each nectarine into about 8 thick wedges.
- 5.
Warm a pan to a medium-high heat for 2 mins. Scatter the nectarine wedges into the pan and fry for 2-3 mins, till golden and caramelied, then turn over and cook for a further 2-3 mins. Remove the pan from the heat and pour in the remaining balsamic vinegar. Toss the nectarines in the vinegar till they are all coated.
- 6.
Pour the cooked bulgar wheat into a large salad bowl and add the roasted onions, nectarines and pea shoots. Spoon over the dressing and combine. Divide the salad onto plates and serve with the sheep's cheese dotted on top.
