Here comes the summer: Bulgur, mint & pomegranate salad

Here comes the summer: Bulgur, mint & pomegranate salad

Moroccan tile by Jean
Image: ‘Lotusland – Moroccan Style Tile’ by Jean

Passing shop windows the other day, I noticed how popular blue Moroccan tile prints are at the moment. Of course, having food on the brain meant it wasn’t long before my thoughts were turning to Moroccan ingredients like mint tea, harissa and the rest. This salad was the result!

Here comes the summer: Bulgur, mint & pomegranate salad

This salad is vegetarian and could also be made gluten-free if you swapped the bulgur wheat for quinoa.

Bulgur, mint & pomegranate salad


  • 6 oz (125g) bulgur wheat
  • Water – check the pack instructions of the bulgur wheat, but I’d reckon between 1.5 and 2 pints
  • 1 tsp stock (I used Marigold vegetable stock)
  • 5 chopped spring onions/scallions
  • Seeds from 1 pomegranate
  • 2 handfuls of cherry tomatoes, chopped into quarters
  • 2 handfuls sultanas/raisins
  • 2 handfuls sunflower seeds (toast them if you like)
  • At least 1 tbsp each (add more if you like) of:
    • coriander/cilantro
    • parsley
    • mint
  • salt & pepper

For the dressing:

  • 4 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp chopped garlic
  • salt & pepper

Here comes the summer: bulgur, mint & pomegranate salad close up


1) Cook the bulgur wheat – add the stock to give it extra flavour. Let it cool. (I usually boil the water then tip it over the bulgur and cover the bowl til the water has been absorbed.)

2) Chop spring onions and tomatoes and finely shred the herbs.

3) To de-seed the pomegranate, cut in half and hold over the salad bowl, then tap sharply with a spoon and most of the seeds should fall out. Don’t worry if the juice also goes into the bowl – this gives it a nice pinkish tinge.

4) Combine the bulgur wheat and all the salad ingredients in the bowl.

5) Whisk all the dressing ingredients together in a bowl, or shake them up in a jam jar until they are well mixed and pour over the salad.

The salad can be eaten at room temperature, but keeps really well and also tastes great from the fridge (it’s especially cooling on those roasting hot days!) It also packs up well as a take to work lunch.

Here comes the summer: bulgur, mint & pomegranate salad portrait

Tweak the recipe

To ring the changes you could:

  1.  Add ras el hanout to the salad dressing or to the bulgur wheat when you mix in the salad ingredients for a more middle eastern flavour
  2.  Swap the spring onions for red onion
  3. Add some celery for extra crunch
  4. Swap the sunflower seeds for chickpeas, pine nuts or walnuts
  5.  Not keen on bulgur wheat? The salad would taste just as good made with cous cous or quinoa instead.

What’s your favourite recipe for keeping cool in hot weather?





    1. It’s worth a try! My 6 year old loved it and asked to bring it to school in her packup, but the 5 year old wasn’t keen on the pomegranates.

      What you could maybe try is making extra dressing – put the usual amount on the salad then add some smoked paprika and use it to marinade some chicken drumsticks before grilling them? The smokeyness of the paprika would make the chicken a great combination with the cooler salad.

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