Recipe
KALE TABBOULEH
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 15 minutes
Totaltime: 30 minutes Use bulgur wheat as the base for this Middle Eastern salad of supe rhealthy greens, feta cheese and spices
Ingredients
- 1 cup fine bulgur
- 1 bunch kale, stems removed, leaves finely chopped (5 cups)
- 3 tablespoons mint, roughly chopped
- 4 tablespoons chopped parsley
- 2 spring onions, sliced
- ½ cucumber, diced
- 4 tomatoes, deseeded and chopped
- pinch of ground cinnamon
- pinch of ground allspice
- 6 tbsp olive oil
- 2 tablespoons lemon juice
- 100g feta cheese, crumbled
- 4 lettuce leaves separated, to serve
Preparation
-
Cook bulgur according to package instructions. Cool.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the feta. To serve, scoop the salad onto leaves of lettuce.
main ingredients:
type of recipe:
vegetable
type of dish:
cuisine:
specific recipes:
quick-and-easy
season and occasion: Summer
dietary considerations:
Array
Type of meal:
lunch
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Quinoa tabbouleh
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Kale fritters
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Stewed Kale and Lentils
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Roasted sweet potato stew with kale and freekeh
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