Fennel, pomegranate & broad bean salad

• bulgur wheat↗200g g
• mint↗small bunch

  finely chopped

• parsley↗small bunch

  finely chopped

• dill↗small bunch

  finely chopped

• fennel bulb↗1

  quartered, core removed and thinly sliced

• pomegranate seeds↗200g g
• (weight before skinning) fresh or frozen broad beans350g g
• pumpkin seeds↗2 tbsp tbsp
• rocket↗large handful

  or watercress

• lemon↗zest and juice 1
• extra virgin rapeseed or olive oil↗5 tbsp tbsp
• cider vinegar↗2 tbsp tbsp
• Dijon mustard↗1 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 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 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.

3. 3

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