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Kale tabbouleh

Delicious and fresh dish from the Middle East. Use bulgur as the base for this salad of superhealthy greens, feta cheese and spices

30 Minutes

8 Servings

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How to do it

  • 200g bulgur wheat

  • 200g kale

  • large bunch mint, roughly chopped

  • bunch spring onion, sliced

  • 1 cucumber, diced

  • 8 tomatoes, deseeded and chopped

  • pinch of ground cinnamon

  • pinch of ground allspice

  • 12 tbsp olive oil

  • juice and zest 1 lemon

  • 200g feta cheese, crumbled

  • 8 Baby Gem lettuces, leaves separated, to serve

  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.

  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. When you prep, scoop the salad onto leaves of Baby Gem lettuce. 

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