KALE TABBOULEH
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Tip the bulghar wheat into a heatproof bowl and just cover with boiling water, then cover with cling-film and set aside for 15 minutes or until tender.
- Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cinnamon and allspice powders, then dress with the olive oil and lemon juice to taste.
- Scatter over the lemon zest and feta. Add salt, if using. To serve, scoop the salad onto leaves of lettuce.
INGREDIENTS
- 200 grams bulghar wheat
- 200 grams kale
- Mint a large bunch, roughly chopped
- Spring onions a bunch, sliced
- 1 Cucumber, peeled and diced
- 8 Tomatoes, deseeded and chopped
- A pinch Cinnamon powder
- A pinch All spice powder
- 6 tablespoon Sesame oil
- Lemon ½ juiced and zested
- 100 grams Feta, crumbled
- 6 Lettuce leaves, to serve
- Salt a pinch
8 comments for “Kale Tabbouleh”
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