Pomegranate Kasha Salad with Honey Dressing
By Denise Phillips
Published on 25 April 2022
This salad is made with roasted bulgur wheat (kasha) and a delicious mix
of fresh herbs, celery and of course pomegranates. It can be served hot
or cold, so it's perfect for a Shabbat or Yom Tov.Time and servings
35 minsTotal time
6Servings
20 minsPrep time
15 minsCooking time
Ingredients
- 300 g of bulgur wheat
- 100 g of walnuts, roughly chopped
- 150 g of celery, finely sliced at a slight angle
- 20 g of flat leaf parsley
- 2 tablespoons of fresh mint
- 1 clove of garlic, peeled and crushed
- 2 pomegranates, 1 juiced, 1 seeded
- 450 g of vegetable stock
- 2 tsps of honey
- 1 pinch of salt
- 1 pinch of black pepper, freshly ground
- 6 tablespoons of extra virgin olive oil
Method
Step 1
Toast the bulgur wheat in a large frying pan for about 5 minutes or until the grains start to turn golden. Add the stock and stir vigorously to incorporate the liquid. Cook for about 5 minutes until the liquid has been absorbed and the kasha is soft. Remove from the pan and transfer to a serving dish to cool.Step 2
To make the honey dressing, combine the pomegranate juice, garlic, honey, salt, pepper and the extra virgin olive oil and pour over the kasha. Add the pomegranate seeds, walnuts, parsley, mint and celery. Taste and check seasoning. Garnish with sprigs of parsley.