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Pour the bulgur wheat into a small saucepan, along with 180ml / 6 fl oz of water and add a pinch of salt. Bring to the boil, then reduce the heat and cover with a lid; simmer for 10–12 minutes until just cooked. Set aside to steam dry; stir through a drizzle of olive oil and a pinch of salt.
Roughly crush the peas and edamame beans using a mini-chopper or in a bowl using a potato masher. Stir through 2 tablespoons of olive oil and season generously; set aside.
In a large bowl, toss together the broccoli, cucumber, green beans, avocado, lemon zest, lemon juice and a generous pinch of salt. Stir through the quinoa, mint and mixed seeds (if using); briefly mix in the crushed pea and edamame mixture — you don’t want it to break up completely. Taste to check the seasoning and adjust as needed.
To serve, divide the salad between bowls or pour into a serving dish. Serve with an extra squeeze of lemon juice (to taste) and a drizzle of extra virgin olive oil.