Fennel, pomegranate & broad bean salad

Fennel, pomegranate & broad bean salad

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(6 ratings)

Prep: 25 mins No cook


Serves 6

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal335
  • fat13g
  • saturates2g
  • carbs38g
  • sugars6g
  • fibre9g
  • protein11g
  • salt0.3g


  • 200g bulgur wheat
  • small bunch mint, finely chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch dill, finely chopped
  • 1 fennel bulb, quartered, core removed and thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 200g pomegranate seeds
  • 350g (weight before skinning) fresh or frozen broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 2 tbsp pumpkin seeds
  • large handful rocket or watercress



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

For the dressing

  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 5 tbsp extra virgin rapeseed or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp cider vinegar
  • 1 tbsp Dijon mustard


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

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Comments, questions and tips

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Katharina Schack's picture
Katharina Schack
16th Jun, 2020
Subsituted pomegranate seeds with quartered red grapes as the former wasn't available. Delicious, filling dinner served with a side of tuna mayo and a chunk of cheddar.
3rd Nov, 2015
I made this without the rocket and pumpkin seeds . A lovely looking salad. I would add an apple or perhaps a bit of goats cheese for extra flavour. I cooked the broad beans from frozen and added once they cooled down. Will make this again. If using Asda shop, make sure to reduce the amount of herbs added to your trolley!
19th Aug, 2015
Delicious salad. I followed the recipe except for the beans. I skinned them and then steamed them for 2 minutes. Before steaming they tasted frozen even when they were thawed. Raw beans would to my mind taste really strange. We used this recipe for the second day of our "clean week"
25th May, 2015
This was delicious! We served it with some grilled lamb steaks, and leftovers were just as good for lunch the next day. Looking forward to making it again!
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