Denise says:

Having recently returned from a trip in Israel I was fascinated to see the early stages of growing pomegranates Of course, by Rosh Hashonah they will be fully grown, and at their very best.



This salad is made with roasted bulghur wheat (kasha) and a delicious mix of fresh herbs, celery and of course pomegranates. Bulghur wheat can be purchased fine, medium and coarse. For a true kasha experience, it should be made with the coarse variety. It can be served hot, cold or warm so perfect for a Shabbat or Yom Tov.

In addition we all wish for the forthcoming year to be a healthy one and pomegranates are rich in anti-oxidants. Regular consumption of its juice has been associated with good benefits against cancer, and maintaining a healthy heart.


Preparation Time: 20 minutes
Cooking Time: 15 minutes

Serves: 6 people

Ingredients:

300g bulghur wheat

150g celery – finely sliced at a slight angle

Seeds of 1 pomegranate

100g walnuts- roughly chopped

20g flat leaf parsley

2 tablespoons fresh mint

450g vegetable stock


Honey Dressing

Juice of 1 pomegranate

1 garlic cloves – peeled crushed

2 teaspoons honey

Salt and freshly ground pepper

6 tablespoons extra virgin olive oil

Method

1) Toast the bulghur 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.

2) 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.

3) Combine all the dressing ingredients and pour over the kasha.

4) Add the pomegranates, walnuts, parsley, mint and celery.

5) Taste and check seasoning.


To Serve the stylish way: Garnish with sprigs of parsley
Tagged in: Pomegranates, Salads, Shabbat, Yom Tov