Simple and fresh are the two words that describe this salad- a great summer side dish for any meal.

I decided to put a twist on a classic fattoush and add some fennel and pomegranate kernels to add that extra bit of anti-oxidant effects. The fennel contains quercetin, the bioactive ingredient that ‘switches on’ the master anti-oxidant conductor, while the pomegranates contains punicalagans which has three times the anti-oxidant power than green tea.

I like using bulgar wheat as its high in fibre, B vitamins and magnesium.

Spruced up with fresh parley and mint; this salad is full of that Mediterranean flavour.

Ingredients

1 ½ cups bulgar wheat
1 English cucumber
3 tomatoes
½ fennel bulb
3 tablespoons pomegranate kernels
Large handful flat leaf parsley
Large handful fresh mint
3 tablespoons olive oil
3 tablespoons lemon juice (¾ lemon)
Salt and pepper

Method

1 Place the bulgar wheat in a saucepan with 3 cups of water on a hot stovetop. Once brought to the boil, reduce the heat allowing the bulgar wheat to simmer for 20 minutes.
2 Chop the tomato, fennel and cucumber to small cube-like pieces.
3 In a large salad bowl, mix the bulgar wheat, cucumber, tomato, fennel and pomegranate kernels.
4 Pour in the lemon juice and olive oil.
5 Roughly chop the parsley and mint and add it to the salad.
6 Add seasoning. Mix everything through and its ready

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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