Fennel, pomegranate & broad bean salad
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Fennel, pomegranate & broad bean salad

By Cassie Best

This bulgur wheat and chopped herb salad makes a scrumptious side to take to a picnic – drizzle the dressing over before serving

  • Prep:25 mins
    No cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 335
  • fat 13g
  • saturates 2g
  • carbs 38g
  • sugars 6g
  • fibre 9g
  • protein 11g
  • salt 0.3g

Ingredients

  • 200g bulghar wheat
  • small bunch mint, finely chopped
  • small bunch parsley, finely chopped
  • small bunch dill, finely chopped
  • 1 fennel bulb, quartered, core removed and thinly sliced
  • 200g pomegranate seeds
  • 350g (weight before skinning) fresh or frozen broad beans
  • 2 tbsp pumpkin seeds
  • large handful rocket or watercress
  • zest and juice 1 lemon
  • 5 tbsp extra virgin rapeseed or olive oil
  • 2 tbsp cider vinegar
  • 1 tbsp Dijon mustard

Method

  1. Boil the kettle and put the bulghar wheat in a bowl with a good pinch of salt. Pour over enough boiling water to just cover the bulghar, cover with cling film and set aside for 10 mins.

  2. Put the ingredients for the dressing in a jam jar or small bottle with some seasoning, screw on the lid and shake well. Uncover the bulghar wheat and, if there is any water left in the bowl, drain the bulghar, then tip into a large container for transporting. Add the herbs, fennel, pomegranate seeds, broad beans and pumpkin seeds, and toss everything together. Top with the salad leaves and pack the jam jar of salad dressing separately.

  3. Before serving, drizzle over the dressing and toss everything together.

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