Kale tabbouleh

cabbage couscous curly kale grains greens moroccan quinoa salads side dish turkish vegetarian main course vegetarian starter

N/A

Source

Ingredients

100g bulgur wheat

100g kale

large bunch mint , roughly chopped

bunch spring onion , sliced

½ cucumber , diced

4 tomatoes , deseeded and chopped

pinch of ground cinnamon

pinch of ground allspice

6 tbsp olive oil

juice and zest ½ lemon

100g feta cheese , crumbled

4 Baby Gem lettuces , leaves separated, to serve

Method

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. To serve, let everyone scoop the salad onto leaves of Baby Gem lettuce.