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Kale Tabbouleh with Feta
Hearty kale takes center stage in this vibrant twist on the classic Middle Eastern chopped salad. You'll toss tender bulgur wheat with crisp cucumbers, juicy tomatoes, and a surprising pinch of warm cinnamon and allspice. Crumbled feta adds a creamy, salty bite that perfectly balances the earthy greens. It's a refreshing, texture-packed dish that holds up beautifully in the fridge, making it a reliable option for your weekly lunch rotation.
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 bulghar 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.
- 3Gently fold in the crumbled feta cheese. Adding the cheese last ensures it stays in distinct, creamy chunks rather than turning into a paste.
- 4Arrange the separated Baby Gem lettuce leaves on a platter and spoon the salad mixture into each leaf.
Notes
- Prep: To prepare the bulghar wheat, soak it in boiling water according to package directions until tender, then drain well before mixing.
- Make ahead: This salad actually tastes better on the second day once the flavors have time to meld in the fridge.
- Storage: Keeps well in an airtight container in the fridge for up to 3 days.