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Kale Tabbouleh
A fresh twist on the classic Middle Eastern chopped salad, swapping traditional herbs for hearty kale. It combines tender bulgur wheat with crisp cucumbers, juicy tomatoes, and a warm pinch of cinnamon and allspice. Perfect for a light lunch or a refreshing side dish at your next dinner gathering. Crumbled feta adds a creamy, salty bite that balances the earthy greens and crisp vegetables.
Ingredients
- 100g bulghar wheat
- 100g kale
- ½ cucumber, diced
- 4 tomatoes, deseeded and chopped
- pinch of ground cinnamon
- pinch of ground allspice
- 6 tbsp olive oil
- 100g feta cheese, crumbled
- 4 Baby Gem lettuce leaves, separated, to serve
Instructions
- 1Combine the prepared bulgur wheat, kale, diced cucumber, and chopped tomatoes in a large mixing bowl.
- 2Sprinkle the ground cinnamon and allspice over the salad mixture. Pour in the olive oil and toss everything together until well coated, then gently fold in the crumbled feta cheese.
- 3Arrange the separated Baby Gem lettuce leaves on a platter and spoon the salad mixture into each leaf before serving.