Kale tabbouleh
Delicious and fresh dish from the Middle East. Use bulgur as the base for this salad of superhealthy greens, feta cheese and spices
30 Minutes
8 Servings
Ingredients
How to do it
200g bulgur wheat
200g kale
large bunch mint, roughly chopped
bunch spring onion, sliced
1 cucumber, diced
8 tomatoes, deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
12 tbsp olive oil
juice and zest 1 lemon
200g feta cheese, crumbled
8 Baby Gem lettuces, leaves separated, to serve
Tip the bulgur wheat into a heatproof bowl and just cover with boiling water, then cover with cling film and set aside for 10-15 mins or until tender. Put the kale in a food processor and pulse to finely chop.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulgur wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the lemon zest and feta. When you prep, scoop the salad onto leaves of Baby Gem lettuce.