5:2 diet recipe for 6 people, takes only 15 mins; recipe has bulgur wheat, kale, mint, spring onion, cucumber, tomato, ground cinnamon, allspice, olive oil, lemon, feta cheese and baby gem lettuce.
Kale tabbouleh
Course: 5:2 diet
Servings
6
servings
Prep time
15 mins
Ingredients
- Olive Oil: 6 tbsp olive oil
- Tomato: 4 tomatoes, deseeded and chopped
- Spring Onion: bunch spring onion, sliced
- Mint: large bunch mint, roughly chopped
- Feta Cheese: 100g feta cheese, crumbled
- Lemon: juice and zest 1/2 lemon
- Cucumber: 1/2 cucumber, diced
- Kale: 100g kale
- Ground Cinnamon: pinch of ground cinnamon
- Allspice: pinch of ground allspice
- Baby Gem Lettuce: 4 Baby Gem lettuces, leaves separated, to serve
- Bulgur Wheat: 100g bulgur wheat
Directions
- 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.
- 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.
