Kale tabbouleh
Use bulgur wheat as the base for this Middle Eastern salad of superhealthy greens, feta cheese and spices
Fattoush salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 2 tomatoeschopped into chunks
- ¼ cucumberdeseeded and sliced
- ½ red onionsliced
- 1 small head romaine lettuceshredded
- handful mintleaves, roughly chopped
- handful parsleyleaves, roughly chopped
- 2 pitta breads
- 1 tsp sumac
For the dressing
- ½ garlic clovecrushed
- 2 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- juice ½ lemon
Nutrition: per serving
- kcal358
- fat18g
- saturates1g
- carbs57g
- sugars10g
- fibre6g
- protein12g
- salt1.1g
Method
step 1
The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning.
step 2
The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac.
