Bulgur and nectarine salad

This is a summery salad that can be served on its own or as an accompaniment to a meat dish. Bulgur comes in coarse, medium and fine grains; for the best texture, use coarse. If you use medium-grain bulgur, it will cook faster, but you'll need to adjust the amount of broth - it won't need as much.

1 litre unsalted chicken or vegetable broth (if using canned broth, use 500ml and dilute with 500ml water)

1 tsp fresh thyme leaves

350g bulgur

For the dressing:

15ml fresh lemon juice