- Cook the potatoes in salted boiling water for 15-20 minutes until tender, drain, (reserve the water) cool and cut in half. Transfer to a mixing bowl.
- Cook the green beans in the potato water for 3-4 minutes or until tender.Drain and place into the bowl with the potatoes.
- Take a vegetable peeler and slice ribbons of courgettess and transfer into the bowl.
- Add the fennel, lentils and pomegranate seeds.