- 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
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
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
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
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.