Kale tabbouleh

Kale tabbouleh

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 6

Use bulghar wheat as the base for this Middle Eastern salad of superhealthy greens, feta cheese and spices

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
235
protein
6g
carbs
17g
fat
15g
saturates
4g
fibre
2g
sugar
4g
salt
0.7g

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

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Method

  1. Tip the bulghar 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.
  2. 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 lemon zest and feta. To serve, let everyone scoop the salad onto leaves of Baby Gem lettuce.

Recipe from Good Food magazine, January 2013

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Comments

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emmamoss's picture

Delicious - will have again for sure

hilevans's picture

Fantastic way to eat kale - so much better than cooking it. Really tasty and great for a lunch box salad - should have 6 stars !!

chickens82's picture

Just delicious! Thoroughly recommend. I used my Braun chopper to chop the kale, tomatoes and mint separately. I didn't have any AllSpice or lettuce but followed the recipe otherwise. Enjoyed with jerk chicken and oven chips! The mint worked well with the spice of the jerk. To be repeated..

joeykangaroo's picture

I used quinoa instead and it was lovely, will definitely try this again!

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