Ingredients
1 cup [160 g] coarse bulgur
For The Hazelnut Aillaide
1 cup [120 g] raw hazelnuts, with skins
3 or 4 garlic cloves, chopped
6 Tbsp [90 ml] extra-virgin olive oil, plus more for brushing and drizzling
Fine sea salt
1 Tbsp grated orange zest
2 yellow nectarines or peaches (about 5¾ oz [165 g] each), ripe but firm, halved and pitted
4 oz [115 g] feta, crumbled
½ cup [6 g] mint leaves, torn
½ cup [6 g] tightly packed basil leaves, torn
Instructions
- Cook the bulgur with a pinch of salt per the package instructions. Alternatively, in a medium saucepan with a lid, bring 2 cups [480 ml] of water, the bulgur, and a pinch of salt to a boil over high heat. Lower the heat to maintain a simmer and cook, covered, until all the water is absorbed, 10 to 12 minutes. Remove from the heat, fluff with a fork, and keep covered until it cools to room temperature. The bulgur can be made a day ahead and stored in an airtight container in the refrigerator.
- To make the aillade, preheat the oven to 350°F [180°C].
- Arrange the hazelnuts in a single layer on a small baking sheet and toast in the oven until golden brown and fragrant, 6 to 8 minutes. Remove from the oven. To remove the skins, quickly transfer the nuts while still warm to a clean lint-free kitchen towel and rub gently. Cool before using.
- While the nuts toast, in a large mortar and pestle, combine the garlic, 2 Tbsp of the olive oil, and a pinch of salt. Mash until the garlic is smooth. Add the cooled hazelnuts, zest, and remaining 4 Tbsp [60 ml] olive oil and pound to a coarse and chunky paste. Season with salt. The aillade can be made in a food processor: Pulse for just a few seconds to avoid making a purée.
- Clean the grill grates and brush them with a little oil. Preheat the grill, or a grill pan, to medium-high heat.
- Brush the cut sides of the nectarines with oil and place them cut-side down on the hot grate. (If using a gas grill, close the grill lid.) Cook until they turn golden brown and caramelized and develop grill char marks, 4 to 5 minutes. Transfer the nectarines to a cutting board and halve each piece again.
- In a large serving bowl, combine the bulgur, half of the hazelnut aillade, the feta, mint, and basil. Top with the grilled nectarines and drizzle the remaining aillade over them. Taste and season. Drizzle with extra olive oil if needed. Serve warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- Besides nectarines and peaches, plums, cherries, pineapple, cantaloupe, and watermelon work fantastic here. Cherries are trickier because they are smaller, so use a grill basket or pan to cook them.
- Besides bulgur, other whole grains such as farro and wild rice work beautifully.