By Meg Walker
19th Apr 2016
19th Apr 2016
Claire Chapoutot’s Kale Tabbouleh
Tabbouleh is an all-time classic. There is a difference between French tabbouleh – rich in cereals – and that from North Africa, which is richer in herbs. This kale version sits in the middle. My personal twist is adding the roasted almonds.
Serves 4
Ingredients
150g bulgur wheat
2 tbsp olive oil
4 tbsp lemon juice
200g kale leaves, sliced
handful of parsley, chopped
handful of mint, chopped
12 vine tomatoes, halved
1 small cucumber, peeled and diced
3 spring onions, finely chopped
? preserved lemon, finely chopped
50g raisins
60g almonds
salt
Method
Cook the bulgur wheat in double the volume of water for 5 minutes. Sprinkle with salt and leave to swell, covered, for 15 minutes.
In a large salad bowl, mix the olive oil, lemon juice and a pinch of salt. Add the kale and massage the oil mix into the leaves. Add to the bulgur wheat.
Add the remaining ingredients to the bowl, except for the almonds. Chill in the refrigerator for at least four hours and up to two days.
Preheat the oven to 180?C/gas mark 4. Roast the almonds for 10 minutes. Once cool, crush the nuts into small pieces and add to the rest of the salad just before serving.
Variations: You can use any grain you like for this recipe – bulgur wheat, quinoa or couscous (which doesn’t need separate cooking). In winter, try replacing the tomatoes and cucumber with grapefruit or orange.
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Extracted from Kale by Claire Chapoutot (Modern Books, approx €12.50), out now. Photography – Elwin Street Productions 2016. To order, http://www.amazon.co.uk/Kale-Secret-Vibrant-Natural-Superfoods/dp/1906761817/
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