Kale tabbouleh

This tastes even better than it looks, trust us! - by Amy Sinclair

Kale tabbouleh

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Raw kale is often overlooked but it makes a great and superhealthy alternative to parsley. This salad can be enjoyed as a fresh side dish, a starter or a vegetarian main course.

Ingredients

100g/4oz bulghar wheat

100g/4oz kale

large bunch mint, roughly chopped

bunch spring onions, sliced

½ cucumber, diced

4 tomatoes, deseeded and chopped

pinch of ground cinnamon

pinch of ground allspice

6 tbsp olive oil

juice and zest ½ lemon

100g/4oz feta, crumbled

4 Baby Gem lettuces, leaves separated, to serve

Method

Amy Sinclair

Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.