Pumpkin Rocket And Pomegranate Salad Food

FENNEL, POMEGRANATE & BROAD BEAN SALAD

Steps:

• 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.

PUMPKIN, ROCKET AND POMEGRANATE SALAD

Steps:

• Bake the pumpkin pieces in half the olive oil until tender - about 30 minutes.
• Allow to cool.
• Fry the walnuts in a spoonful of oil, drain on kitchen paper and allow to cool.
• Chop the walnuts roughly.
• Extract the seeds from the pomegranate, either by banging it with a spoon (f you like pomegranate juice spattered all over the kitchen) or by gently separating the segments. Be sure all the pith is removed.
• Combine the remaining oil with the balsamic vinegar, garlic and salt and pepper.
• Put the rocket into a flat bowl, place the pumpkin on it.
• Sprinkle the pomegranate seeds over the pumpkin, then the walnuts, and dress with the oil and vinegar.