small bunch mint, finely chopped Mint mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.â€¦
small bunch parsley, finely chopped Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European andâ€¦
small bunch dill, finely chopped
1 fennel bulb, quartered, core removed and thinly sliced Fennel bulbLike Marmite, fennel is something that you either love or hate - its strong aniseed flavourâ€¦
200g pomegranate seeds
350g (weight before skinning) fresh or frozen broad beans Broad bean braw-d be-enA member of the legume family, broad beans are pretty hardy and adaptable - they grow in mostâ€¦
2 tbsp pumpkin seeds
large handful rocket or watercress Rocket roh-ketRocket is a very 'English' leaf, and has been used in salads since Elizabethan times. Itâ€¦
zest and juice 1 lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruitsâ€¦
5 tbsp extra virgin rapeseed or olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It'sâ€¦
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.