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‘Kale & Herb’ Tabbouleh

I love Tabbouleh, it’s a really versatile, refreshing, flavourful dish thanks to the many raw ingredients, warm middle eastern spices & big handfuls of freshly chopped herbs.

Great on its own or as a tasty side dish, it’s always a winner at ‘bring along’ events such as BBQ’s & parties as there’s no cooking involved! – it’s really easy to prepare and is equally good eaten hot or cold.

You can substitute pretty much any of the fresh ingredients or stock to your taste, what you have to hand or what’s seasonally available.

Ingredients – Serves 2

3/4 cup of dried Bulgar Wheat
1/2 a Knorr Mushroom Stock Pot Melt dissolved in 1 cup of freshly boiled water
1/2 tsp baharat spice (if you can’t find this, use ready made Moroccan Spice Blend or equal amounts of paprika, ground cumin & cinammon or mixed spice)
1/2 a red onion, finely diced
4 radishes, finely diced
1/2 stick of celery, finely diced
8 mangetout, thinly sliced
1 cup of fresh kale
handful of fresh mint
handful of fresh parsley
8 fresh basil leaves (including stalk if you have it)
Juice of half a lemon or lime
a few baby basil leaves & pomegranate seeds to garnish

Method
1. Pour the bulghar wheat in a large bowl, add baharat spice and pour over stock until just covered.
2. Add the finely diced onion, a shake of dried mint, salt & black pepper and stir to combine. Leave for 30 minutes to absorb all the liquid.
3. Fluff up the bulgar and gently stir in the remaining chopped vegetables.
4. Put the kale, mint, parsley & basil into a food processor and pulse until chopped and bits are roughly the same size.
5. Squeeze the lemon or lime juice over the bulgar mix, stir in the herbs, sprinkle with pomegranate seeds & serve.

I served mine here with a mix of Anya potatoes, parsnips & carrot, simply quartered, sprayed with garlic fry light, seasoned with baharat spice, salt & pepper & tray roasted in a hot oven (200c) for 30 minutes.

Slimming World – Good news for Food Optimisers as the whole dish is completely syn free!

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