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Pomegranate Kasha Salad with Honey Dressing

Pomegranate Kasha Salad with Honey Dressing

Brought to you by: Denise Phillips
    6 serving

Prep time:

Cook time:

Serves: 6

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.
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  • 300g bulgur wheat
  • 150g celery, finely sliced at a slight angle
  • 2 pomegranates, 1 juiced, 1 seeded
  • 100g walnuts, roughly chopped
  • 20g flat leaf parsley
  • 2 tablespoons fresh mint
  • 450g vegetable stock
  • 1 clove garlic, peeled and crushed
  • 2 teaspoons honey
  • 1 pinch salt
  • 1 pinch black pepper, freshly ground
  • 6 tablespoons extra virgin olive oil


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.

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