Imam bayildi with BBQ lamb & tzatziki
There are hundreds of versions of this Turkish aubergine dish. It is authentically quite oily, but reduce the oil if you prefer
Kale tabbouleh
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 100g bulgur wheat
- 100g kale
- large bunch mintroughly chopped
- bunch spring onionsliced
- ½ cucumberdiced
- 4 tomatoesdeseeded and chopped
- pinch of ground cinnamon
- pinch of ground allspice
- 6 tbsp olive oil
- juice and zest ½ lemon
- 100g feta cheesecrumbled
- 4 Baby Gem lettucesleaves separated, to serve
Nutrition: per serving
- kcal235
- fat15g
- saturates4g
- carbs17g
- sugars4g
- fibre2g
- protein6g
- salt0.7glow
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.
