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A large bowl of Turkish Bulgur Wheat Salad is on a tiled background. The salad has sliced spring onions, halved tomatoes and fresh mint scattered on top.

Turkish bulgur wheat salad with Rose Harissa Pesto and tomatoes

Prep 20 minutesCooking 06 people

We have slightly altered this traditional Turkish dish, by using Rose Harissa Pesto to replace both the pepper and tomato paste. This adds a rich tomato flavour as well as heat which is balanced by the sweet and sour Pomegranate Molasses. This is salad is great to eat as part of a mezze or as an accompaniment to grilled meat or roasted vegetables.



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30 minute or less

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Side Dish



200g fine or medium whole wheat bulgur

4 spring onions, finely chopped

200g cherry tomatoes, finely chopped

3 tbsp Rose Harissa Pesto

2 tbsp Pomegranate Molasses, plus a little to drizzle on top

1/2 lemon, juiced

2 tbsp Early Harvest Olive Oil

Handful mint leaves, finely chopped

Handful flat leaf parsley leave, finely chopped

50g toasted and chopped walnuts

Salt and pepper


  1. Put the bulgur wheat in a heat proof bowl and cover by 1cm with boiling water. Leave for 10 minutes then test. If still hard, just cover again with boiling water and leave to absorb. It’s fine if the bulgur has a little bit of bite, as it will soften when it absorbs liquid from the other ingredients.
  2. Use a fork to separate the bulgur then add the pesto, pomegranate molasses, spring onions, tomatoes, lemon juice, olive oil and salt and pepper. Stir well to combine everything then taste and add more salt and pepper as you feel is necessary. The dish can be made in advance up until this point.
  3. When ready to serve, stir through the mint, parsley and walnuts and serve.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.