Pork Fillet with Bulgur, Blue Cheese and Nectarine Salad

Steps

1. a full kettle to the boil. Preheat BBQ grill to high (if using).
2. Place bulgur in a medium, heat-proof bowl with a pinch of salt and cover with boiling water. Cover and leave to soak for 15–18 minutes, until grains are tender then drain through a sieve. Rinse with cold water and shake to drain well.
3. While bulgur is soaking, prepare the rest of the meal. Cut nectarines in half, remove stone and cut each half into 3–4 wedges; sprinkle with brown sugar (if desired). Place in a small dish with a drizzle of olive oil and set aside. Thinly slice capsicum and remove any seeds; halve cucumber lengthways and thinly slice; set aside. In a bowl, whisk all dressing ingredients together with a fork. Season to taste and set aside.
4. Heat a drizzle of oil in a large fry-pan on high heat (or use BBQ grill). Cook nectarine pieces for about 1 minute each side, until slightly caramelised. Remove from pan/BBQ and set aside.
5. Pat pork dry and slice into 2cm medallions. Season and rub with oil. Cook in same pan (or BBQ grill) for about 2 minutes each side, until just cooked through. Wrap in foil to rest for 2–3 minutes.
6. Add nectarine, capsicum, cucumber, rocket and dressing to bowl with bulgur. Gently toss to combine. Season to taste with salt and pepper.
7. Divide salad between plates, top with pork, crumble over blue cheese and sprinkle with hazelnuts.