Kale tabbouleh

Name: Kale tabbouleh
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 100 grams bulgur wheat; 100 grams kale; 1 large bunch mint, roughly chopped; 1 bunch spring onion, sliced; 1 cucumber, diced; 4 tomatoes, deseeded and chopped; 1 pinch pinch of ground cinnamon; 1 pinch pinch of ground allspice; 6 Tbsps olive oil; 1 juice and zest lemon; 100 grams feta cheese, crumbled; 4 Baby Gem lettuces, leaves separated, to serve

Kale tabbouleh is a lacto ovo vegetarian recipe with 6 servings. This recipe covers 17% of your daily requirements of vitamins and minerals. This side dish has 261 calories, 6g of protein, and 18g of fat per serving. It is a rather inexpensive recipe for fans of middl eastern food. From preparation to the plate, this recipe takes about 30 minutes. A mixture of baby gem lettuces, kale, mint, and a handful of other ingredients are all it takes to make this recipe so flavorful.

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.

Ingredients you will need

Bulgur

Water

Equipment you will use

Bowl

Put the kale in a food processor and pulse to finely chop.

Ingredients you will need

Kale

Equipment you will use

Food Processor

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.

Ingredients you will need

Spring Onions