Pomegranate & bulgar wheat salad

Recipe

Pomegranate & bulgar wheat salad

Add sparkle to any table with this salad. Not only does it look beautiful, but it tastes divine too! Bulgar wheat is quick to cook and the perfect base for a fresh salad with green veggies and feta, adorned with shiny pomegranate rubies. A simple vinaigrette with apple, honey, and mint brings all the flavours together for this refreshing side dish. The unique sweet-tart taste of pomegranate rubies (or arils, as they are also known) is perfect in this salad. They add colour, flavour, juiciness and even a delightful crunch to this salad that will have everyone coming back for more!

Serves 6–8

Recipe developed for the Pomegranate Association of South Africa

Ingredients

Bulgar

375 ml (1½ cups) uncooked bulgar wheat

a large pinch of salt

750 ml (3 cups) water

Apple and mint vinaigrette

100 ml apple juice

45 ml (3 tbsp) apple cider or white wine vinegar

60 ml (¼ cup) olive oil

10 ml (2 tsp) honey

60 ml (¼ cup) chopped fresh mint

salt and pepper to taste

Salad

500 ml (2 cups) shredded spinach

375 ml (1½ cups) frozen peas, thawed

½ cucumber, cubed

2 slices feta (about 140 g), cubed or crumbled

250 ml (1 cup) pomegranate arils

Method

1. Bulgar: Place bulgar wheat, salt and water in a saucepan. Bring to the boil over a medium temperature. Reduce the heat and simmer with a lid for 10-15 minutes until cooked and fluffy. Drain any excess water and drizzle with a glug of olive oil. Toss through, set aside, and allow to cool.
2. Vinaigrette: Whisk all the ingredients together in a jug and season to taste. Set aside.
3. Salad: Gently toss the cooked bulgar, spinach, peas, cucumber, feta, and pomegranate arils with half of the vinaigrette together in a bowl.
4. Spoon onto a large salad platter and serve with the remaining dressing.

Photo by Adel Ferreira.