2tbspoil(rapeseed, olive or whatever you have to hand)
75gbroad beans(podded weight fresh or frozen)
75gpeas(podded weight fresh or frozen)
large handful mint leaves
large handful parsley
3tbspextra virgin olive oil
1tspwhite wine vinegar
3spring onions,trimmed and sliced
1apple,cored and finely sliced
100gfeta cheese(check it is vegetarian)
Preheat the oven to 180C / 350F / Gas Mark 4. Slice the fennel bulb in half through the root, then slice each half as finely as you can. Place on a baking tray, then drizzle with oil and toss to coat. Roast in the oven for 20 minutes or until tender and starting turn a deep brown at the edges. Set aside to cool.
Meanwhile, place the bulgur wheat and vegetable stock a large saucepan and bring to the boil. Lower the heat to a gentle simmer. After 5 minutes, add the peas and broad beans. Cook over a low heat for a further 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 set aside.
Next, whizz together the mint, parsley, olive oil, vinegar and mustard in a small blender (or chop finely and whisk together by hand in a bowl).
To serve, stir the herby dressing through the bulgur wheat. Sprinkle over the apple slices, then the spring onions, crumble over the feta, and top with the roasted fennel.
Minted Bulgur Wheat with Fennel & Apple https://www.thevegspace.co.uk/recipe-minted-bulgur-wheat-with-fennel-apple/