Fennel & Apple Salad with bulgur wheat

Slice the fennel bulb in half through the root, then trim and slice each half as finely as you can.
Heat the oil in a large frying pan and gently fry the fennel just for a few minutes until it starts to turn golden brown and charred at the edges.
Meanwhile, place the bulgur wheat, vegetable stock and peas into a large saucepan and bring to the boil. Lower the heat to a gentle simmer. Cook gently for 10 minutes or until the stock has been absorbed and the bulgur wheat is cooked, (it should still have some bite and a nutty flavour). Season with salt and black pepper, then remove from the heat and tip into a large bowl to cool.
Next, whizz together the olive oil, vinegar, mustard, mint and parsley in a small blender (or chop finely and whisk together by hand in a bowl).
Trim and slice the spring onions.
Core and finely slice the apple. (If you are preparing ahead, you may want to toss the slices in lemon juice to prevent browning, or else slice and add them just before serving).
Cut the vegan feta into small cubes.
To serve, stir the herby dressing through the bulgur wheat. Scatter over the apple slices, then the spring onions, crumble over the feta, and top with the fennel.