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.
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.