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Fennel and pomegranate salad

If you’re searching for a way to use up the fennel or pomegranate in this week’s HeroGo box, this scrumptious salad recipe is just what you need.

Another great one from BBC Good Food, it makes a great side dish, or you could even jazz it up for a healthy lunch.

Full of fabulous, seasonal flavours, it’s a wonderful recipe to add to your collection.

Nutritional content

Servings: 6 people

Prep time: 25 minutes


335 kcal

Total fat









  • 200g bulgur wheat

  • Seasoning

  • 1 lemon, zest & juice

  • 5 tbsp olive oil

  • 2 tbsp cider vinegar

  • 1 tbsp Dijon mustard

  • Small bunches of mint, parsley and dill, finely chopped

  • 1 fennel bulb, quartered, cored & thinly sliced

  • 200g pomegranate seeds

  • 350g broad beans, skins removed

  • 2 tbsp pumpkin seeds

  • Handful of rocket


  1. Put the bulgur wheat in a bowl with a little salt and add enough boiling water to just cover the grains. Cover the bowl then leave it aside for 10 minutes.

  2. In the meantime, make the dressing. Put the lemon zest, lemon juice, olive oil, cider vinegar and mustard in a bowl with some seasoning and mix well.

  3. Once 10 minutes has passed, uncover the bulgur wheat. If there is any water left, just drain the grains.

  4. Put the bulgur wheat in a large bowl then add the mint, parsley, dill, fennel, pomegranate seeds, broad beans and pumpkin seeds. Toss everything together.

  5. Add the rocket leaves on top, then drizzle with your dressing, and serve.


To store: Put this salad in an airtight container and keep it in the fridge. Make sure it is eaten within 24 hours.


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