Kale tabbouleh

  • Time cooking time:
  • Yield 4 to 6


    1 cup fine bulgur
    1 bunch kale, stems removed, leaves finely chopped (5 cups)
    3 tablespoons mint, roughly chopped
    4 tablespoons chopped parsley
    2 spring onions, sliced
    ½ cucumber, diced
    4 tomatoes, deseeded and chopped
    pinch of ground cinnamon
    pinch of ground allspice
    6 tbsp olive oil
    2 tablespoons lemon juice
    100g feta cheese, crumbled
    4 lettuce leaves separated, to serve


    Cook bulgur according to package instructions. Cool.
    Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the feta. To serve, scoop the salad onto leaves of lettuce.
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