Posted on October 06, 2015 by Jenny Cromack

Its officially kale season so be sure to take advantage of some lovely fresh kale in this amazing salad recipe

Kale is a super green vegetable that is high in nutrients and low in calories.

A portion of kale contains Vitamin A, K , C, B6, Calcium, Potassium & Magnesium

 Middle Eastern Kale Salad

Kcal 235 Protein 6g, Carbs 17g, Fat 15g, Sat 3g
Serves 6

Ingredients

• 100g bulgar wheat
• 100g kale
• large bunch mint, chopped
• bunch spring onion, sliced
• half cucumber, diced
• 4 tomatoes, deseeded and chopped
• pinch of ground allspice
• pinch of ground cinnamon
• 6 tbsp olive oil
• juice and zest of half lemon
• 100g feta cheese, crumbled
• baby Gem lettuces, leaves separated, to serve

Method

1. Tip the bulgar wheat into a heatproof bowl and cover with boiling water, then cover with cling film and set aside for 10-15 mins or until tender.
2. Put the kale in a food processor and pulse to finely chop or if you don’t have a food processor a good chopping session will do!
3. Add the kale, mint, spring onions, cucumber and tomatoes to the bulghar wheat and give it a good stir.
4. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the lemon zest and feta. To serve, let everyone scoop the salad onto leaves of Baby Gem lettuce make sure its nice and fresh to give you that crunch!