Kale Tabbouleh
This refreshing and vibrant salad combines the nutty flavor of bulgur wheat with crunchy kale, fresh mint, and a zesty lemon dressing. Topped with creamy feta cheese, this salad is a delicious and satisfying meal that's perfect for a light lunch or as a side dish. The combination of flavors and textures in this dish will surely delight your taste buds!
— Constant Cookbook
Ingredients
- 100g bulgar 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
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 235 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.7 milligram of sodium
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