This is a perfect summer dish and can be served as a lunch bowl or to accompany a BBQ. It’s nutritious, healthy and delicious. The sweetness of the peaches combined with the mint just taste like summertime!

Preparation time: 30 minutes

What you need:

1 cup (200g) cracked wheat (you can substitute with coarse bulgur)

2 bell peppers (red or yellow); cut into small pieces

3 ripe peaches (soft, not mushy); cut in wedges and then in smaller pieces; keep 4-5 thin slices for decoration

3 green onions, white and green parts chopped

4 large tablespoons of chopped fresh mint

2 large tablespoons of chopped cilantro (you can substitute with parsley)

3-4 tablespoons sesame oil

3 tablespoons white balsamic vinegar (you can substitute with apple vinegar or any fruit vinegar)

¼- ½ teaspoon chili powder (depending on your spice level)

1 teaspoon salt (more to taste)

1 teaspoon fresh black pepper (more to taste)

How to do it:

Cook cracked wheat/bulgur with 1 teaspoon salt according to package instructions (usually 1 cup cracked wheat to 2 cups of water); about 10 minutes

While the cracked wheat is cooking, cut the green onions, bell peppers and peaches

Once the cracked what is cooked, drain of any remaining water and put into a large salad bowl; let cool for 10 minutes

Add bell peppers, onions and chopped herbs to the bowl and mix well; then add peaches

Mix sesame oil, vinegar, pepper, salt and chili in a small bowl and pour over the salad. Mix well and adjust with additional oil, vinegar salt and pepper according to your taste.

Decorate with the remaining sliced peaches (which you can but don’t have to sauté in sesame oil) on top and serve cold or slightly warm.

Note: This is a great dish to prepare in advance. Leftovers can be kept in the fridge for 1-2 days.