FENNEL, POMEGRANATE & BROAD BEAN SALAD

Fennel, pomegranate & broad bean salad image

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

Provided by Cassie Best

Categories Buffet, Lunch, Side dish, Starter, Supper

Time 25m

Number Of Ingredients 13

Previous Next

Ingredients

200g bulgur 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

Steps:

Boil the kettle and put the bulgur wheat in a bowl with a good pinch of salt. Pour over enough boiling water to just cover the bulgur, cover with cling film and set aside for 10 mins.
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 bulgur wheat and, if there is any water left in the bowl, drain the bulgur, 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.
Before serving, drizzle over the dressing and toss everything together.

Nutrition Facts : Calories 335 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium