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Nutrition: per serving

  • kcal235
  • fat15g
  • saturates4g
  • carbs17g
  • sugars4g
  • fibre2g
  • protein6g
  • salt0.7g
    low
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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.

Recipe from Good Food magazine, January 2013

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.8 out of 5.8 ratings

NickyCWilliamson

I substituted feta with capers and left out the spices as I wasn't sure how capers and cinnamon would work. Served it with smoked mackerel. It was excellent.

rumah minimalis

Become Ramadhan, this would be my recept for my family ... Thank you very much kale

rumah minimalis | http://rumahminimal.com

desainrumah

I've never cooked with kale before, nor recall eating it actually. This recipe was so simple to make and simply delicious! I am a kale convert. desain rumah minimalis

kaffahmedia

I didn't have any AllSpice or lettuce but followed the recipe otherwise. Enjoyed with jerk chicken and oven chips!

Hidayat Jasa SEO Murah

temperate_gill

question

How long does Tabbouleh generally last for?

goodfoodteam avatar
goodfoodteam

This sort of dish is best eaten on the day it is made for the best nutrition, although it will last until the next day.

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