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Fennel, pomegranate & broad bean salad recipe

Fennel, pomegranate & broad bean salad

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

No cook
Serves 6


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


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.

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.

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

From BBC Good Food

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