Kale tabbouleh

• bulgur wheat↗100g g
• kale↗100g g
• large bunch mint↗

  roughly chopped

• bunch spring onion↗

  sliced

• ½ cucumber

  diced

• tomatoes↗4

  deseeded and chopped

• pinch of ground cinnamon
• pinch of ground allspice↗
• olive oil↗6 tbsp tbsp
• juice and zest ½ lemon
• feta cheese↗100g g

  crumbled

• Baby Gem lettuces↗4

  leaves separated, to serve

Step-by-step instructions

1. 1

   Tip the bulgur wheat into a heatproof bowl and just cover with boiling water, then cover with cling film and set aside for 10-15 mins or until tender. Put the kale in a food processor and pulse to finely chop.

2. 2

   Stir the kale, mint, spring onions, cucumber and tomatoes through the bulgur wheat. 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.