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Filled with fresh spring greens, this easy tabouli makes for a delicious side. Tope with pomegranate seeds for an extra crunch.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes, + cooling time


  • 2 tbs extra virgin olive oil
  • 2 heads broccoli, finely chopped
  • 2 bunches asparagus*, woody ends trimmed, cut into 2cm lengths
  • 1 cup (120g) frozen peas, blanched, drained
  • 1 small fennel, finely shaved
  • 4 spring onions, thinly sliced
  • ½ bunch mint, chopped
  • ½ bunch flat-leaf parsley, chopped
  • ½ cup (100g) Coles Seed Mix, toasted
  • 1 long green chilli, finely chopped (optional)
  • ⅓ cup (145g) pomegranate seeds

Mustard & maple dressing

  • ¼ cup (60ml) apple cider vinegar
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tbs Coles Finest Pure Canadian Maple Syrup

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. Step 2

    To make the mustard and maple dressing, whisk vinegar, oil, mustard and maple syrup in a bowl until combined.
  3. 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.