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Kale tabbouleh | wefacecook.com Kale tabbouleh | wefacecook.com


Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 15 minutes
Totaltime: 30 minutes

Use bulgur wheat as the base for this Middle Eastern salad of supe rhealthy greens, feta cheese and spices


  • 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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