Fennel, pomegranate & broad bean salad - Good Food Middle East
This bulgur wheat and chopped herb salad makes a scrumptious side to take to a picnic – drizzle the dressing over before serving
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Serving bowl
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
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