Fennel pomegranate broad bean salad

Ingredients

• 200g bulgur 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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