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Method
Step 1
Heat half the oil in a frying pan over high heat. Add the broccoli and cook, stirring, for 2-3 mins or until lightly charred and tender. Transfer to a plate. Heat remaining oil in the pan. Add the asparagus and cook for 2 mins or until tender. Season. Transfer to the plate.
Step 2
To make the mustard and maple dressing, whisk vinegar, oil, mustard and maple syrup in a bowl until combined.
Step 3
Combine the broccoli, asparagus, peas, fennel, spring onion, mint, parsley, seed mix and chilli, if using, in a large bowl. Drizzle with the dressing and gently toss to coat. Transfer the salad to a serving bowl. Sprinkle with pomegranate to serve.
2 bunches asparagus, woody ends trimmed, cut into 2cm lengths
1 cup (120g) frozen peas, blanched, drained
1 fennel, finely shaved
4 spring onions, thinly sliced
1/2 bunch mint, chopped
1/2 bunch flat-leaf parsley, chopped
1/2 cup (100g) Coles Seed Mix, toasted
1 long green chilli, finely chopped (optional)
1/3 cup (145g) pomegranate seeds
Mustard and maple dressing
1/4 cup (60ml) apple cider vinegar
1/3 cup (80ml) extra virgin olive oil
1 tsp Dijon mustard
1 tbs Coles Finest Pure Canadian Maple Syrup
Description
Filled with fresh spring greens, this easy tabouli makes for a delicious side. Top with pomegranate seeds for an extra crunch.
Method
Step 1
Heat half the oil in a frying pan over high heat. Add the broccoli and cook, stirring, for 2-3 mins or until lightly charred and tender. Transfer to a plate. Heat remaining oil in the pan. Add the asparagus and cook for 2 mins or until tender. Season. Transfer to the plate.
Step 2
To make the mustard and maple dressing, whisk vinegar, oil, mustard and maple syrup in a bowl until combined.
Step 3
Combine the broccoli, asparagus, peas, fennel, spring onion, mint, parsley, seed mix and chilli, if using, in a large bowl. Drizzle with the dressing and gently toss to coat. Transfer the salad to a serving bowl. Sprinkle with pomegranate to serve.
