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Kale tabbouleh

Kale tabbouleh

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal235
fat15g
saturates4g
carbs17g
sugars4g
fibre2g
protein6g
low insalt0.7g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, January 2013

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Overall rating

Rating: 5 out of 5.6 ratings

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