Cold Fennel and Zucchini Noodle Side Salad
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Fennel pomegranate broad bean salad
Details
- Servings: 8
- Diet: Balanced, High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
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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