Zesty kale & blood orange tabbouleh
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 2 tsp coriander seeds
- 1 tsp pul biber, plus extra to serve
- 1 lemon, zested and juiced
- 3 blood oranges, juiced, plus 1 zested
- 1 tbsp white balsamic vinegar, or 2 tsp white wine vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- 4 tbsp extra virgin olive oil or cold-pressed rapeseed oil, plus a drizzle
- 100g kale
- 250g cooked grains, such as quinoa or bulgur wheat
- ½ red onion, thinly sliced
- 50g pistachios, shelled and roughly chopped
- 100g pitted green olives, roughly chopped
- 10g mint, roughly chopped
- 10g dill, roughly chopped
- 10g parsley, roughly chopped
- 100g feta (vegetarian, if needed), crumbled
Method
- STEP 1
Tip the coriander seeds into a dry frying pan and gently toast over a medium heat, shaking the pan regularly until aromatic. Lightly crush using a pestle and mortar, then transfer to a large bowl. Add the pul biber, lemon zest and juice, orange zest, vinegar, mustard, honey, oil and a pinch of salt.
- STEP 2
Use a small, serrated knife to cut the peel and pith away from the zested orange, then cut between each segment and the membrane to release the segments – do this over the bowl of dressing to catch any drips of juice and put the orange segments into a separate bowl. Squeeze any remaining juice from the membrane into the dressing.
- STEP 3
Remove any tough stalks from the kale (these can be used in another recipe – see tip, below). Rip or chop the leaves into smaller pieces and add them to the dressing. Toss the kale through the dressing with your hands and lightly scrunch the leaves to soften a little. Leave for 10 mins.
- STEP 4
Add the grains, onion, pistachios and olives and toss together. Will keep covered and chilled for up to 2 hrs. Toss in the herbs and transfer to a platter for serving. Top with the orange segments, crumbled feta, a drizzle of oil and a sprinkling of chilli flakes.
