BULGUR SAL AD WITH FENNEL, ORANGE & BEANS

Bright flavours and crunchy textures make this a great summer salad. It will keep for 1-2 days in a covered container in the fridge.

1½ cups bulgur 2 fennel bulbs 150g thin green beans, raw or blanched*, split

lengthways 2 oranges 1 tablespoon chopped mint 1 tablespoon chopped flat-leaf parsley Dressing: ½ cup olive oil ½ cup fresh orange juice 3 2 tablespoons liquid honey 1 tablespoon wholegrain mustard 1 tablespoon white balsamic or cider vinegar

Cover bulgur with boiling water and leave to soak for 15-20 minutes, then drain and fluff with a fork.

Slice fennel very finely and toss with beans. Peel and segment oranges (catching the juices for the dressing).

Dressing: Combine olive oil, orange juice, honey, mustard and vinegar. Season with salt and pepper and whisk until well blended.

In a large bowl, toss fennel and beans with dressing then add the drained bulgur, herbs and orange segments.

Arrange the salad in a serving bowl or platter. Serves 6

* There is no need to blanch the beans if they are fresh and crisp.